Lemon Paskha - Russian Cheesecake

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 for6 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.

Reprinted by permission from Best of Low Carbs

About the author: Tanya Zilberter, Ph.D., is a health educator, researcher, exercise physiologist, and writer with more than 20 years in health sciences. She has published several hundred scientific and popular articles and 14 books.

As a dieting consultant, Dr. Zilberter has helped several thousand people to lose weight and reclaim their health. Her consulting experience has resulted in a number of very successful ebooks, including Low Carbohydrate Dieting for Beginners, and The Low Carb Negative Calorie Diet.

Her Best of Low Carbs Diet Plans Package includes both ebooks, along with a collection of low carb recipes and software, and, best of all, a comprehensive online Diet Action Plan that will assist you to identify the best low carb diet for you, week-by-week. - Great value, and highly recommended!

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