This is a rich version of coeur à la crème. It goes well at the end of a light meal with good fruit.

32 ounces cream cheese, softened
1 cup butter, softened
3 egg yolks
2 cups confectioners' sugar
2 teaspoons vanilla extract
3/4 cup citron, chopped or
    peeled and chopped rind of 1 lemon
3/4 cup slivered almonds

Cream together cream cheese and butter. Add egg yolks, confectioners' sugar and vanilla extract; mix well. Blend in citron or lemon rind and almonds. Dampen a piece of cheesecloth and line a new 7 x 5-inch clay flowerpot or any mold with a hole in the bottom. Set mold on a pie plate. Pour in mixture and chill for several hours. Some liquid will drain from the bottom as it chills.

To serve, unmold onto a serving plate and remove cheesecloth carefully. Garnish with strawberries or slices of fresh fruit.

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