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Ingredients
- 350g/12oz cottage cheese
- 175g/6oz low-fat Greek-style yogurt
- 2 tablespoons clear honey
- 1โ2 teaspoon rose water
- 275g/10oz strawberries
- handful of unsprayed scented pink
- rose petals, to decorate
Instructions
- Drain any free liquid from the cottage cheese, and tip the cheese into a
sieve. Use a wooden spoon to rub through the sieve into a bowl. - Stir the yogurt, honey and rose water into the cheese. Roughly chop
about half the strawberries, and stir them into the cheese mixture. - Line a new clean flowerpot or a sieve with muslin, and tip the cheese
mixture in. Leave to drain over a bowl for several hours or overnight. - Invert the flowerpot or sieve onto a serving plate, turn out the pashka
and remove the muslin. Decorate with rose petals and serve chilled
