INGREDIENTS
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1 cup part-skim ricotta cheese
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1/4 cup low-fat buttermilk
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1 1/2 teaspoons grated lemon rind
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3 tablespoons fresh lemon juice
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1 tablespoon honey
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1 1/2 teaspoons dried lavende1/2 teaspoon kosher salt 8 cups peeled shaved carrot
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Garnish: parsley