Favorite Cherry Recipes

Cherry Nutrition
Cherries are a great source of potassium and flavonoids. The plant pigment in cherries work with vitamin C to strengthen collagen. Collagen is a fibrous protein in connective tissue. Cherries provide a great source of nutrition for athletes who put a lot of stress and strain on their joints.
Amount in 1 Serving: 1 cup
Calories: 100
Fiber: 3 grams
Fat: 1.5 gram
Protein: 2 grams
A good source of: vitamin C

CHERRY SAUCE
2 c. cherries, pitted, fresh or unsweetened can
16 sugar substitutes
2 tbsp. cornstarch
1/4 c. hot water
Place cherries in a blender and process at medium speed until chopped but not pureed. Place cherries in a small saucepan; add sugar substitutes; stir over low heat until just below boiling point. Mix cornstarch and water; add to cherries. Cook slowly until thick and smooth. Serve hot over sugar free ice cream or sugar free vanilla pudding. Raspberry sauce is made the same way.

SWEET CHERRY CHEESE CAKE
2 c. fresh sweet cherries, about 1 lb.
Cookie Crust (below)
3 pkgs. (8 oz.) cream cheese, softened
3 eggs
2/3 c. sugar
2 tbsp. lemon juice
1/2 tsp. almond extract
Sweet Cherry Sauce (below)
Wash and pit cherries. Place on bottom of baked cookie crust in 9 inch springform pan. Beat cream cheese until light; add eggs one at a time, beating until smooth. Beat in sugar, lemon juice and almond extract, mixing well. Pour over cherries.
Bake at 350 degrees for 35 minutes. Cool on rack; cover and chill thoroughly. Remove sides of springform pan. Spoon cooled sweet cherry sauce over cheese cake. Cut in wedges to serve.
COOKIE CRUST:
Combine: 2 tbsp. sugar 1/2 tsp. grated lemon peel
Cut in 1/4 cup butter. Blend in 1 egg yolk, mixing to make stiff dough. Chill 30 minutes. Press into bottom of 9 inch springform pan. Bake at 400 degrees for 8 to 10 minutes until golden. Cool.
SWEET CHERRY SAUCE:
Wash and pit 2 cups fresh sweet cherries. Combine in saucepan: Dash of salt 1 tbsp. cornstarch
Add 1 cup cold water and 1 tablespoon lemon juice. Cook over medium heat, stirring constantly, until thickened. Add cherries and cook 2 to 3 minutes. Cool. Spoon sauce over chilled cheese cake.

FROZEN CHOCOLATE CHERRY SQUARES
6 chocolate wafers, crushed
2 tsp. unsalted butter, melted
Vegetable cooking spray
1 c. diced, pitted fresh sweet cherries
2 tbsp. rum
6 c. chocolate ice milk, softened
1 oz. semi-sweet chocolate morsels
1 tsp. skim milk
Combine wafer crumbs and butter, stir well. Sprinkle half of crumb mixture on bottom of an 8 inch square pan that has been coated with cooking spray. Set aside. Gently fold cherries and rum into ice milk. Spread into prepared pan. Combine chocolate morsels and milk in a small saucepan. Cook over low heat just until chocolate melts. Drizzle chocolate mixture over ice milk mixture. Sprinkle with remaining crumb mixture. Freeze until firm. Cut into 9 squares and serve immediately. Yield: 9 servings (149 calories per serving)

CHERRY BERRY ON A CLOUD
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 c. sugar
2 c. whipping cream
2 pkgs. (3 oz. each) of cream cheese (softened)
1 c. sugar
1 tsp. vanilla
2 c. miniature marshmallows
1 or 2 cans cherry pie filling
1 pkg. frozen raspberries or 1 pkg. frozen strawberries (or fresh ones)
Heat oven to 275 degrees. Butter 9 x 13 x 2 inch baking pan. In large mixing bowl beat egg whites, cream of tartar and salt until foamy. Beat in 1 3/4 cup sugar, one tablespoon at a time and continue beating until stiff and glossy. DO NOT UNDERBEAT.
Spread in pan bake one hour. Turn off oven. Leave meringue in oven with door closed 12 hours or overnight. Don't Peak! In a chilled bowl beat whipping cream until stiff. Blend in cream cheese, 1 cup sugar and the vanilla. Gently fold the marshmallows into the cream mixture. Spread over the meringue. Chill 12 - 24 hours. Cut in serving pieces and top with Berry Topping.
TOPPING:
Stir together 1 can (21 ounce) cherry pie filling, 1 teaspoon lemon juice and 2 cups of fresh raspberries or strawberries or 1 (16 ounce) package of frozen raspberries or strawberries that have been thawed. (A heavenly dessert.)

FRESH CHERRY BROWNIES
1 (21 1/2 oz.) pkg. brownie mix
1 c. fresh, sweet cherries, pitted & coarsely chopped
1/2 c. vegetable oil
1 egg
Combine brownie mix, cherries, oil and egg; mix well. Pour in greased 13"x9"x2" pan. Bake at 350 degrees for 30 to 50 minutes. Do not overbake. Cut in 24 squares. Cool thoroughly before removing from pan. Also can use 1 can cherry pie filling instead of fresh cherries. Very moist.

FRESH CHERRY MUFFINS
2 c. flour
1 c. sugar
2 tsp. baking powder
1/2 c. oil
1/2 c. orange juice
2 eggs, beaten
1 tsp. almond extract
2 1/2 c. either fresh tart cherries, pitted and washed or drained, if frozen
Combine flour, sugar, and baking powder. Stir in oil, orange juice, eggs, and almond extract. Beat until smooth. Add cherries. Fill paper lined muffin tins 2/3 full. Bake at 375 degrees for about 25-30 minutes or until inserted toothpick in middle comes out clear.

FRESH CHERRY PARFAIT SALAD
2 c. fresh sweet cherries
3/4 c. water
1 (3 oz.) pkg. lemon flavored gelatin
1 pt. pineapple sherbet
1/4 c. chopped walnuts
Whole cherries for garnish
Mint sprig for garnish
Pit and slice cherries. Bring water to boil. Stir in gelatin to dissolve. Add sherbet by spoonfuls, stirring until well blended and partially set. Fold cherries into gelatin along with walnuts. Pour into 1 quart mold; chill until firm. Unmold and garnish with whole cherries and mint sprigs. Makes 5-6 servings.
Well drained, canned sweet cherries may be used when fresh cherries are not available. May be prepared early in the morning or a day ahead of time.