INGREDIENTS

INSTRUCTIONS

Date: Mon, 11 Mar 1996 21:00:37 -0800  From: johanssen@matnet.com
(Johansseh, Jenny) Let cream cheese,  butter and egg yolks stand at
room temperature at least 2 hours.  Beat cheese in a mixing bowl with a
wooden spoon or blend at low  speed in electric mixer. Add butter and
continue beating. When well  blended, add sugar, then egg yolks, one at
a time. Add vanilla and  fold in almonds.  Wash and dry the inside of a
Pashka mold or a new 2 quart clay or  plastic flowerpot with drain
holes in the bottom.  Line the pot with  a double thickness of
cheesecloth wrung out in cold water.  Spoon  cheese mixture into the
pot to the brim. Cover with plastic wrap and  refrigerate several hours
or overnight on a plate.  To unmold, trim around and discard top of the
cheesecloth.  Invert a  dessert plate over the opening of the flowerpot
and quickly turn the  whole thing upside down. Place on table and
gently lift off pot,  tugging at the cheesecloth lining if necessary.  
When the pot is  clear, gently remove the cheesecloth.  Garnish the
base and top of the Pashka with whole strawberries and  strawberry
halves.  Serve with additional crushed, sweetened  strawberries as a
sauce. You may add some brandy or liqueur to the  sauce if you wish.
RECIPE FROM: NEWMAN'S OWN COOKBOOK  MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER  MM-RECIPES DIGEST V3 #74  From the
MealMaster recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 101
Total Fat: 11.7g
Cholesterol: 49mg
Sodium: 78mg
Potassium: 377.5mg
Carbohydrates: 42.9g
Fiber: 5.3g
Sugar: 33.2g
Protein: 4.7g