russian "pascha" low fat version
this is traditionally an easter dessert, you can serve it anytime of the year, but here's my low fat version of my grandma katrina's "pascha" enjoy!
- 8-oz pks. low fat Cream Cheese
- 1/2 pint low fat cottage cheese or farmer's cheese
- 1/4 pound sweet butter ( I can't believe it's not butter brand)
- 1/4 cup confectionery sugar
- 3/4 cup granulated sugar
- clean flower pot about 6" in diameter or "pascha mold" to buy the pascha mold click here....
Level of difficulty Average
Cost Average budget
With a mixer or food processor, blend the cottage cheese until it is smooth. Add the low fat cream cheese and low fat butter and blend until smooth. Add the two types of sugar and blend smooth. Add raisins, sliver almonds, fruits as desires. Line the flowerpot or pascha mold with three layers of damp cheesecloth. Pour in mixture. Put a weight on top (10 pounds is good) and let sit in the refrigerator until no more drainage is seen (at least 2 days). Remove from mold and unwrap cloth. Make an XB on it in sugared almonds. Serve with Pascha bread "kulich" and enjoy~!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.