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Russian Easter Cheese Dessert

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  Egg yolks 3 , slightly beaten
  Whipping cream 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄8 Teaspoon
  Vanilla 1 Teaspoon
  Small curd creamed cottage cheese 6 Cup (96 tbs)
  Margarine/Butter 1⁄4 Cup (4 tbs), softened
  Chopped mixed candied fruit 1⁄2 Cup (8 tbs)
  Finely chopped blanched almonds 1⁄4 Cup (4 tbs)

Mix egg yolks and whipping cream in heavy 2-quart saucepan.
Stir in sugar and salt.
Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
Remove from heat; stir in vanilla.
Place saucepan in cold water until custard is cool.
Place 3 cups of the cottage cheese and 2 tablespoons of the margarine in blender con- tainer.
Repeat with remaining cottage cheese and margarine.
Stir custard into cheese mixture until smooth.
Stir in candied fruit and almonds.
Line a 2-quart non-clay flower pot (with opening in bottom) with double layer dampened cheesecloth.
Place in shallow pan; place weights on top.
To serve, unmold onto serving plate; remove cheesecloth.
Garnish as desired with additional candied fruit and blanched almonds.
Refrigerate any remaining dessert.

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