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In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed. Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator. To serve, unwrap, invert and unmold onto a plate and spoon Apricot Sauce over the top. Yield: 8 servings Recipe by: TASTE SHOW #TS4827
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|Serving Size: 1 Serving (3874g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 11344 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1260.4g||1681 %|
|Saturated Fat 711.2g||3556 %|
|Monounsaturated Fat 318g|
|Polyunsanturated Fat 52.7g|
|Cholesterol 4061.9mg||1250 %|
|Sodium 16583.3mg||572 %|
|Potassium 5301.4mg||140 %|
|Total Carbohydrate 160.1g||47 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 160.1g|
|Protein 241g||344 %|
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Calories per serving: 12741
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