Russian
Easter Cheese Desserts: Paskhas
Easter Cheese Desserts
by Tanya
Zilberter, PhD
The
desserts, which have appeared on Russian Easter Day breakfast tables
since 17th century, are a traditional treat served to celebrate the end
of Lent, breaking the seven-week fast of vegetarian-only foods.
Fat
burning Index of these recipes are usually high because of high fat
content, of course if you use artificial sweeteners. To be a fat
burning food, it should have Fat burning Index above 1.5
There are many types of this dish named Paskha, but the general
ingredients are the same: farmers' cheese, butter, heavy cream, sugar,
eggs, and sour cream. The desserts, which have appeared on Russian
Easter Day breakfast tables since 17th century, are a traditional treat
served to celebrate the end of Lent, breaking the seven-week fast of
vegetarian-only foods.
Paskha cannot be considered healthy, as it is both
high-carb and high fat. However, sweeteners of your choice can
substitute sugar, making the dishes low-carb.
Paskha can be a mixture of raw products, can be steamed,
or baked. Considering the danger of Salmonella in raw eggs, I'm
providing only the recipes requiring boiling of at least the egg part
of the dish.
Egg Paskha
Lemon Paskha
Baked Paskha
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