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Mold - one 6" clay or plastic flower pot with a hole in the bottom. Line the pot with a dampened cheesecloth of double thickness. Press cheese through sieve, or mix it in a blender until smooth. Cream butt and sugar until light. Beat in egg yolks, one at a time. Press yolk-cream mixture through sieve. Combine with cheese. Pour mixture into prepared mold. Cover with cheesecloth and place a saucer top, with a weight on it, so the juice can drain out. Chill in refrigerator at least 24 hours. Unmold on plate and garnish with fresh strawberries, pineapple or grapes before serving. Replace mold on top to store in fridge.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 390 (69%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 316.8mg||97 %|
|Sodium 18mg||1 %|
|Potassium 49mg||1 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 43.2g|
|Protein 3.4g||5 %|
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Calories per serving: 566
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