A couple of years ago I was fortunate enough to spend a few days at Canyon Ranch on a work trip to Arizona.
The food was delicious and healthy. It was refreshing not to have to worry about scavenging protein for breakfast or deconstructing pre-made hotel sandwiches to create a healthier lunch option.
This recipe was one of my favorite things from the breakfast spread at Canyon Ranch. I like to put it on thin wheat crackers (like Ak Mak or Wasa Thin & Crispy Flatbread). Jess prefers to spread it on caramel rice cakes. It would also be yummy as a dip for fresh fruit.
My favorite thing about it (aside from it’s deliciousness) is that it’s really easy to whip up a batch for the week.
(Recipe from Canyon Ranch)
Makes 10 (2-TBS) servings
Ingredients
1 cup nonfat ricotta cheese
2 tsp vanilla extract
½ tsp ground cinnamon
1 ½ TBS honey
¼ cup almond butter (without added salt)
Steps
1. Combine all ingredients in a blender container & puree until smooth. (It might seem a little loose but it will firm up a bit after it’s been chilled in the refrigerator for a few hours.)
2. Chill in the refrigerator until ready to use. Enjoy within one week.
Nutritional info: 65 calories, 4 grams fat, 5 grams protein, 5 grams carbohydrate, 2 milligrams cholesterol, 12 milligrams sodium, trace fiber
Notes: I buy the highest quality ricotta that I can find & swear it makes all of the difference in this recipe. My favorite is Calabro Fat Free Ricotta. It’s so good I eat it straight out of the container sprinkled with a little bit of salt & pepper. YUM!
Tip for accurately measuring honey in recipes: Spray the measuring cup or measuring spoon with a little bit of non-stick cooking spray before measuring the honey. The honey will easily slide into the recipe – no sticky messes or sad dollops left behind on the measuring implement.
sippetsandsharpies 
Hollah at us!