Ethnic Low-Carb Recipes

1.5 lb. farmers' or ricotta cheese
1 lb. butter, softened
1 c heavy cream
2 c sugar (or sugar substitute)
20 yolks of boiled eggs
0.5 t vanilla
10 bitter almonds, crushed

Beat the cheese in a blender for several minutes, until smooth.  (Ricotta requires more time to become smooth.)  Gradually add half of the sweetener, creams and softened butter. Separately blend the rest of the sweetener with the yolks. Add the yolk mixture to the cheese mixture, beat for several minutes together; add vanilla. Carefully mix in the almonds. Fold the ready mixture in a cheesecloth bag and hang above the sink overnight. Put in a bowl; refrigerate for at least 24 hours before serving.