Chef Administrator Staff member Feb 14, 2008 #1 2 pounds baker's or pot cheese 3 eggs 4 ounces raisins (optional) 8 ounces sugar 1 tablespoon grated lemon zest Servings: 12 1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins. Yield: 3 pounds
2 pounds baker's or pot cheese 3 eggs 4 ounces raisins (optional) 8 ounces sugar 1 tablespoon grated lemon zest Servings: 12 1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins. Yield: 3 pounds