INGREDIENTS

INSTRUCTIONS

Date: Wed, 24 Apr 1996 00:25:32 -0400  From: BobbieB1@aol.com 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
LISTSERVER  MM-RECIPES DIGEST V3 #116  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: 315
Calories From Fat: 152
Total Fat: 17.4g
Cholesterol: 64.3mg
Sodium: 277.6mg
Potassium: 343mg
Carbohydrates: 38.8g
Fiber: 4g
Sugar: 32.9g
Protein: 4.3g