Pashka recipe

10 servings

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) container cottage cheese

1 (8 ounce) container sour cream

1/4 cup butter, melted

1 cup white sugar

1/4 teaspoon lemon extract

1 teaspoon vanilla extract

1/2 cup finely chopped blanched almonds

1/2 cup currants

In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.

Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.

Transfer the mixture to a shallow medium dish.

Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.