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

4 8-oz cream cheese
1 Cup(s) Butter
3 Egg yolks
2 Cup(s) Sifted powdered sugar
2 Teaspoon(s) Vanilla extract
1 Cup(s) Toasted, slivered almonds
2 up to
3 Pint(s) Fresh or frozen strawberries
Date: Wed, 24 Apr 1996 00:25:32 -0400 From: 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:
LISTSERVER MM-RECIPES DIGEST V3 #116 From the MealMaster recipe list.
Downloaded from Glen's MM Recipe Archive,

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

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