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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 6 |
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A really good Russian dish, traditionally served at Easter. I used much lighter ingredients than the original version. Ingredients:
1 1/2 cups low fat cottage cheese |
2 ripe peaches or 2 nectarines |
1/2 cup low-fat plain yogurt (scant) |
2 pieces preserved ginger in syrup, drained and chopped |
2 tablespoons preserved ginger syrup |
1/2 teaspoon vanilla extract |
peach slices |
toasted sliced almonds, to decorate |
Directions:
1. Drain the cottage cheese and press through a sieve into a bowl. Pit and coarsely chop peaches.
2. Combine the chopped peaches, cottage cheese, yogurt, ginger, syrup and vanilla.
3. Line a new, clean flowerpot or a sieve with a piece of clean, fine cloth such as muslin.
4. Put in the cheese mixture, then wrap the cloth over it and place a weight on top. Set over a bowl and let sit in cool place to drain over night. To serve, unwrap the cloth and invert the pashka onto a plate. Decorate with peach slices and almonds.
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