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Add a photoRaciónes: 12
Ingredientes
- 4 x 8 ounce. pkgs cream cheese
- 1 c. (2 sticks) butter
- 3 x Egg yolks
- 2 c. Sifted powdered sugar
- 2 tsp Vanilla extract
- 1 c. Toasted, slivered almonds
- 2 pt (or possibly 3) fresh or possibly frzn Strawberries
Direcciones
- Let cream cheese, butter and egg yolks stand at room temperature at least 2 hrs. Beat cheese in a mixing bowl with a wooden spoon or possibly blend at low speed in electric mixer. Add in butter and continue beating. When well blended, add in sugar, then egg yolks, one at a time. Add in vanilla and mix in almonds.
- Wash and dry the inside of a Pashka mold or possibly a new 2 qt clay or possibly plastic flowerpot with drain holes in the bottom. Line the pot with a double thickness of cheesecloth wrung out in cool water. Spoon cheese mix into the pot to the brim. Cover with plastic wrap and chill several hrs or possibly overnight on a plate.
- To unmold, trim around and throw away 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 in some brandy or possibly liqueur to the sauce if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 482 | |
| Calories from Fat 377 | 78% |
| Total Fat 43.02g | 54% |
| Saturated Fat 24.44g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 352mg | 15% |
| Potassium 136mg | 4% |
| Total Carbs 20.56g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 18.99g | 13% |
| Protein 5.41g | 9% |
