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Recipe Name: A Variation On The Theme Of Pashka Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 16

4 8 oz. pkgs cream cheese
1 Cup(s) 2 sticks butter
3 Egg yolks
2 Cup(s) Sifted powdered sugar
2 Teaspoon(s) Vanilla extract
1 Cup(s) Toasted, slivered almonds
2 Pint(s) or 3 fresh or frozen
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 278
Calories From Fat: 147
Total Fat: 17g
Cholesterol: 64.3mg
Sodium: 4.1mg
Potassium: 147.5mg
Carbohydrates: 30.9g
Fiber: 2g
Sugar: 28g
Protein: 2.8g

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