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Ingredients
- 1 pound cream cheese
- 1/2 pound dry cottage cheese
- 3 T lowfat sour cream
- 1/2 stick butter, soft
- 3/4 c. fine sugar
- 1/2 teaspoon vanilla
- 1 teaspoon lemon rind, grated
- 1 teaspoon orange rind, grated
- 1/2 c. candied fruits, minced
- 1/3 c. pistachio nuts, minced
- Candied violets or possibly rose petals (Gourmet store)
- 1/2 c. white raisins
Directions
- Put cream cheese and cottage cheese thru strainer, rubbing thru a little at a time into large bowl. Beat till smooth with wooden spoon. Add in lowfat sour cream, butter, beat well. Add in sugar, vanilla, lemon and orange rinds. Beat well. Mix in fruits and nuts. Add in raisins if you like. Mix well. Mix should be hard, if not, add in more cream cheese and 1 tbsp powdered sugar.Line a clean flower pot (with hole) with a large double thickness cheesecloth square. End to hang out. Fill the flower pot with mix. Fold cloth over top to cover completely. Place a weight on top, and a deep pan underneath to collect liquid seeping out. Chill overnight. Turn out onto a serving plate, lift gently by the ends of cheesecloth. Stand upright on a serving plate, peel cloth. Decorate top and sides with candied violets and rose petals (or possibly red and green cherries, candied). Surround with gay colored glazed fruits and grapes. You can use any kind of mold so long as it can drain.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1150g | |
| Calories 3352 | |
| Calories from Fat 2059 | 61% |
| Total Fat 233.85g | 292% |
| Saturated Fat 124.51g | 498% |
| Trans Fat 0.0g | |
| Cholesterol 666mg | 222% |
| Sodium 2765mg | 115% |
| Potassium 2076mg | 59% |
| Total Carbs 271.62g | 72% |
| Dietary Fiber 9.8g | 33% |
| Sugars 236.92g | 158% |
| Protein 65.14g | 104% |
