½ cup (medium) of Low-Fat Ricotta (124 g) has 171 calories. That works out to 138 calories per 100 g. It contains 6.3 g of carbs, 14 g of protein, 9.8 g of fat and 0 g of fiber. Its 1 µg of B12 covers 43% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.

What is Low-Fat Ricotta?

Low-Fat Ricotta is a fresh, soft Italian cheese. Traditional ricotta is made by reheating whey left from cheesemaking, while lower-fat versions may also use reduced-fat milk. Its texture is moist and finely curdled, with a mild, milky taste and a faint sweetness.

In Italy and elsewhere, it is spooned onto toast, folded into pasta and filled into dishes such as ravioli; it also works in desserts with fruit or honey. It offers protein while containing less fat than whole-milk ricotta. For an easy lighter meal, pair it with tomatoes and herbs on bread, or stir it through warm vegetables.

Low-Fat Ricotta Nutrition Facts

Selected: 100 g

138

KCAL / 100G

Carbs

5.1g

· 2% DV

Protein

11.3g

· 23% DV

Fat

7.9g

· 10% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 15% · Protein 33% · Fat 52%

Low-Fat Ricotta Vitamins & Minerals

Vitamins

B12

0.84µg · 35% DV

0.19mg · 15% DV

Biotin

2.6µg · 9% DV

Vitamin A

69µg · 8% DV

Minerals

Selenium

14.5µg · 26% DV

Phosphorus

158mg · 23% DV

Calcium

207mg · 21% DV

Iodine

20µg · 13% DV

How Nutritious Is Low-Fat Ricotta?

Nutrient density

High

67/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

43/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Low-Fat Ricotta Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Low-Fat Ricotta

To burn the 138 calories in 100 g:

🚶

34min

Walking (5 km/h)

🏃

14min

Running (8 km/h)

🚴

19min

Cycling

🏊

16min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Low-Fat Ricotta Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Low-Fat Ricotta Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Low-Fat Ricotta Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Low-Fat Ricotta Fat Profile

SATURATED

4.9g

MONOUNSATURATED

2.2g

POLYUNSATURATED

0.27g

⚖️

Omega 6:3 ratio 1.7:1

Below the ideal 4:1 — a good omega balance.

Compare Low-Fat Ricotta

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Low-Fat Ricotta vs Tzatziki78 kcal more per 100 g

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Low-Fat Ricotta vs Cheddar Cheese264 kcal fewer per 100 g

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Low-Fat Ricotta vs Tulum Cheese232 kcal fewer per 100 g

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Low-Fat Ricotta vs Milk74 kcal more per 100 g

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Foods Similar to Low-Fat Ricotta

🥒

Tzatziki

60 kcal

🧀

Cheddar Cheese

402 kcal

🧀

Tulum Cheese

370 kcal

🥛

Milk

64 kcal

🥛

Yogurt

61 kcal

🥛

Cream

340 kcal

🧀

White Cheese

270 kcal

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Cecil Cheese

320 kcal

Frequently Asked Questions About Low-Fat Ricotta

What is low-fat ricotta made from?

Low-fat ricotta is a soft Italian cheese made with less fat than whole-milk ricotta. Traditional ricotta is produced by reheating whey left over from cheesemaking; the exact milk or whey used can vary by product.

Is low-fat ricotta the same as cottage cheese?

No. Both are soft cheeses, but ricotta is traditionally made from whey, while cottage cheese is made from curds and usually has a more distinct curd texture. They can sometimes substitute for each other, though the dish may turn out differently.

How is low-fat ricotta different from regular ricotta?

Low-fat ricotta has less fat and is often less rich and creamy than whole-milk ricotta. You can use it in many of the same recipes, but the finished dish may have a lighter taste and a slightly less silky texture.

How can you use low-fat ricotta?

Use low-fat ricotta in both savory and sweet dishes: spread it on toast, stir it into pasta, layer it in lasagna, or pair it with fruit. Its mild flavor works well with herbs, honey, lemon, and tomato.

Can low-fat ricotta replace whole-milk ricotta in lasagna?

Yes, low-fat ricotta works in lasagna in place of whole-milk ricotta. The filling may be less rich and creamy, so mix it well with the other filling ingredients and avoid adding excess liquid.

Can low-fat ricotta be used in desserts?

Yes, low-fat ricotta works in desserts such as pancakes, cheesecakes, and fruit bowls. For a smoother result, blend or whisk it first; its lower fat content can make the dessert taste less rich than one made with whole-milk ricotta.

Can you eat low-fat ricotta straight from the container?

Yes, low-fat ricotta is generally ready to eat and does not need cooking. Serve it cold on toast or with fruit, and return the container to the refrigerator promptly after taking out a portion.

Does low-fat ricotta melt when heated?

No, low-fat ricotta does not melt into a smooth, stretchy cheese. It softens and may separate or become grainy when heated, so it works best in dishes such as lasagna where it is combined with other ingredients.

How long does low-fat ricotta last after opening?

Keep opened low-fat ricotta covered in the refrigerator and use it within a few days. Discard it if you notice an unusual sour smell, a change in color, or mold; do not taste it to check whether it is safe.

Can you freeze low-fat ricotta?

Yes, low-fat ricotta can be frozen, but thawing often makes it watery or grainier. Stir it after thawing and use it in cooked dishes, sauces, or fillings, where a perfectly smooth texture is less important.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026