Ricotta Cheese

Ricotta cheese is from Italy and is best when used fresh. It tastes milder than most cheeses and has a milky aftertaste. Ricotta cheese has a crumbly texture, so if you want to use it as a cream cheese substitute, combine it with an equal amount of full-fat yogurt, says Rachel MacPherson, certified nutritionist, and owner of radicalstrength.ca. If you want to make a cheesecake or cake frosting, mix the ricotta cheese with equal parts heavy cream for a better taste and texture.

Ricotta contains a lot of calcium, selenium, and phosphorus. It also has lower levels of many other essential minerals. Ricotta is high in protein and fat, and it contains a good amount of vitamins and minerals.