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|Pot cheese||5 Pound|
|Vanilla extract||3 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Butter||1 1⁄2 Pound|
|Mixed candied fruits||1⁄2 Pound|
|Blanched almonds||1 Cup (16 tbs), shredded|
Serving size: Complete recipe
Calories 15504 Calories from Fat 11093
% Daily Value*
Total Fat 1264 g1944.5%
Saturated Fat 766.8 g3834.1%
Trans Fat 0 g
Cholesterol 6166.5 mg
Sodium 8909.6 mg371.2%
Total Carbohydrates 559 g186.4%
Dietary Fiber 18.7 g74.8%
Sugars 517.9 g
Protein 506 g1012.2%
Vitamin A 958.2% Vitamin C 2.4%
Calcium 420.5% Iron 314.1%
*Based on a 2000 Calorie diet
2. Force the cheese through a food mill, coarse sieve or potato masher.
3. Beat the egg yolks until very light and fluffy. Add the vanilla and sugar and beat until well blended. Add the heavy cream and blend.
4. Melt the butter over low heat and cool to lukewarm. Add gradually to the yolk mixture and mix well. Add the candied fruits, nuts and cheese. Mix with a wooden spoon or the hands.
5. Line a paskha mold or flowerpot with doubled cheesecloth, dampen the cloth and add the cheese mixture. Stand the mold in a pan and refrigerate several hours. Turn out on a platter and decorate with colored candies and fresh flowers. If desired, dyed Easter eggs may be arranged around the base.