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![Strawberry rose-petal pashka](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTYzIiB2aWV3Qm94PSIwIDAgNTg1IDU2MyI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Strawberry rose-petal pashka](https://foodlovi.com/wp-content/uploads/2023/04/Strawberry-rose-petal-pashka-585x563.webp)
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