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Lemon Paskha
by Tatiana Erochenko
Ethnic Low-Carb Recipes
Ethnic
Low-Carb Recipes
Lemon Paskha
3 lb. farmers' or ricotta cheese
1/2 c butter, softened
1 c sugar (or sugar substitute)
1 c heavy cream
Peels from 2 lemons, finely shredded
Put the cheese in a cheesecloth bag; tie and put under a weight for 6
hours to press out the juices. In a blender, blend all ingredients
together; put in a pot. Simmer on very low heat for 1 hour. Do
not allow mixture to boil or ingredients to blend together
permanently. Place in the cheesecloth bag and under the weight
for 24 hours.
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