Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Cottage cheese with out curs |
| 1 cup | Butter softened |
| 1 cup | Sugar |
| 4 \N | Egg yolks |
| 1 teaspoon | Vanilla |
| ½ cup | Dried apricots, raisens |
| \N \N | Nuts and candied and dried |
| \N \N | Fruits for decoration |
To drain the whey off the cheese, the best solution is to use a clean, scrubbed 6-inch flowerpot thats completely dry. Or you can make do with a large souffle dish and a tea towel, Have one of thes systems ready. Cream the butter into the sugar, and the egg yolks, and mix well. stir in the vanilla, cheese and fruits. Flowerpot method:Dampen 2 thicknesses of cheesecloth and line the flowerpot with it. Add the cheese mixture and fold the edges of the cheesecloth over the top.
Cover with foil. Weigh down with a heavy food can placed on a small plate. Set theflowerpot on a rack over a shallow pan and place the whole assembly in the refrigerator to drain for 24 hours.
Souffle dish Method: Put the tea towel in the souffle dish and pour in the cheese mixture. Fold the tea towel ovet the mixture and weigh down with a heavy food can placed on a plate. Refrigerate for 24 hour to drain. Unmold the cheesse onto a serving plate and decorate. Serve in very small slices. Millie Ellis