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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 and choosind low-fat varieties of cheese, cream, and sour cream can make them lower in fat.
Here's how you cook a baked low carb Paskha. Take:
1.5 lb. full-fat Ricotta cheese
6 egg yolks
1.5 c full-fat sour cream
Equivalent of 1 c sugar
1 c dry black currants
1/2 c almond flour
1/4 t baking soda
Mix all ingredients, kneed well and fold into a greased bread or cake pan. Bake at 350* F for 40-50 minutes or until a toothpick inserted in it comes out dry.
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