If you are someone that doesn’t care for or can’t have chocolate, this is the lime version of our ricotta cream. If you prefer, you can substitute the lime for lemon, orange, or another citrus fruit of your choice! Remember, if you add the lime juice to add it at the LAST MINUTE because otherwise, the cheeses could curdle.


1 block cream cheese, softened (full fat, low-fat, or fat-free all work equally well here)
1 15oz container ricotta (again, full fat, low-fat, or fat-free all work)
2 tsp lime zest
2 tsp good vanilla
dash salt
1/4 C low-calorie or no-calorie sweetener
1-2 tsp fresh lime juice (optional – add just before serving!)

Combine cream cheese and ricotta cheese in food processor. Process until smooth. Add zest, vanilla, salt, and sweetener. Process until well combined and smoth. About halfway through, be sure to stop the processor and scrape the sides of your bowl down, then finish processing.

Transfer to serving bowl of choice and chill. Just before serving, add a little fresh lime juice to the cream and stir.

Serve cold (and delicious!)