Desserts

Cherry-N-Cream Frozen Pops

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Opt for a cherry pop for a refreshing warm-weather treat. 

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Ingredients

  • (1) 8-ounce container low fat vanilla-flavored yogurt 

  • 1/2 cup finely chopped, frozen tart cherries 

  • 1/4 cup 100% tart cherry juice 

  • 1 tablespoon honey 

  • (6) 2-ounce frozen pop molds with handles

Servings

Makes 5 to 6 frozen pops.

Directions

  1. Stir together yogurt, cherries, juice and honey in small bowl. For easier chopping, chop cherries while still frozen. 

  2. Spoon yogurt mixture into 2-ounce freezer pop molds and insert handles. (If using paper cups, spoon mixture into cups and cover each with foil. 

  3. Cut a small hole in center of each foil top and insert a pop stick.) Freeze about 6 hours or until firm. 

Nutrition Facts

Per serving: 76 calories, 1 g total fat, 1 g saturated fat, 0 g trans fat, 15 g carbohydrate, 4 mg cholesterol, 2 g protein, 0 g fiber, 31 mg sodium; Daily Values: 6% vitamin A, 0% vitamin C, 8% calcium, 0% iron.

Source: www.choosecherries.com

Sweet Cherry Blondies

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Ingredients

  • 1 1/3 cups flour

  • 1 1/3 cups packed light brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup pitted and halved Northwest fresh sweet cherries

  • 1/2 cup chopped pecans (optional)

Servings

Makes 16 servings

Directions

  1. Preheat oven to 325 F.

  2. Combine flour, brown sugar, baking powder, salt, oil, eggs and vanilla; mix on low speed of electric mixer until blended.

  3. Mix 1 minute on medium speed. Batter will be thick.

  4. Spread half of batter in oiled and floured 9-inch baking pan.

  5. Toss cherries in small amount of flour.

  6. Scatter cherries over batter; spread remaining batter over cherries.

  7. Sprinkle pecans over top.

  8. Bake for 30 to 35 minutes or until wooden pick inserted near center comes out clean.

  9. Cool on rack and cut into 16 pieces.

Chocolate Chip Variation: Sprinkle 1/2 cup chocolate chips over batter with pecans.

Nutritional Information

Per Serving: 207 Calories, 2.2 g protein, 28.2 g carbohydrate, 9.9 g fat (42% Cal. from fat), 27 mg cholesterol, 0.6 g fiber, 88 mg sodium.

Cherry Bonbon Cookies

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Ingredients

  • 1-1/2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa

  • 1/2 cup soft butter or margarine

  • 1 cup sugar

  • 1-1/2 teaspoon baking powder

  • 1 large egg 

  • 1-1/2 teaspoons vanilla extract

  • 1-1/2 teaspoons cherry flavoring (optional)

  • 48 sweet fresh cherries, pitted

  • 1 package (6oz.) semi-sweet chocolate chips

  • 1/2 cup sweetened condensed milk

Servings

Makes 48 cookies

Directions

  1. Combine flour and cocoa; set aside.

  2. With electric mixer, beat butter, sugar and baking powder until blended.

  3. Add egg, vanilla and cherry flavoring; beat until well combined.

  4. Gradually beat in flour mixture.

  5. Shape dough into 1-inch balls; place 1/2 -inch apart on ungreased baking sheet.

  6. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry.

  7. Heat oven to 350F.

  8. In small pan over low heat, combine chocolate chips and condensed milk; heat until chocolate is melted.

  9. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry.

  10. Bake 10 to 12 minutes or until done.

  11. Remove to wire racks and cool.

Quick Cherry Crumb Cake

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Ingredients

  • 2 cups buttermilk baking mix

  • 1/2 cup sugar

  • 1 teaspoon grated lemon peel

  • 3/4 cup diary sour cream 

  • 2 tablespoons melted butter or margarine

  • 1 egg, beaten

  • 1 1/2 cups pitted and halved fresh Northwest sweet cherries, divided

  • 1/2 cup flour

  • 3 tablespoons packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 2 tablespoons butter or margarine (softened)

  • 1/2 cup chopped walnuts (optional)

Servings

Makes 9 servings

Directions

  1. Preheat oven to 375 degrees F.

  2. Mix baking mix, sugar and lemon peel.

  3. Combine sour cream, melted butter and egg; mix well.

  4. Add sour cream mixture to baking mix mixture and stir only until moistened.

  5. Fold in 1/2 cup cherries.

  6. Pour into oiled and floured 8-inch square baking pan.

  7. Sprinkle remaining cherries and Streusel Topping over batter.

  8. Bake for 35 to 40 minutes or until wooden pick inserted near center comes out clean. 

Cherry Streusel Topping: 

  1. Combine 1/2 cup flour, 3 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt.

  2. Mix in 3 tablespoons softened butter or margarine with a fork.

  3. Add 1/4 cup chopped walnuts and mix well.

  4. Makes about 1 cup.

Nutritional Information

Per Serving: 341 Cal., 5.1 g pro., 16.6 g fat (44% Cal. from fat), 42.8 g carb., 52 mg chol., 1.6 g fiber. 488 mg sodium.


Bing Cherry Thumbprint Cookies

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Thumbprint cookies are just what the name implies, a cookie with a thumbprint in the middle which is filled will delicious homemade cherry filling.

Ingredients

Bing Cherry Jam:

  • 1 pound fresh California Bing cherries, washed and pitted (about 2 cups)

  • 1/8 cup water

  • 1 teaspoon lemon juice

  • 1 teaspoon grated lemon zest

  • 1 cup sugar

Cookie Dough:

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup sugar

  • 1 egg

  • 1 teaspoon vanilla or almond extract

  • 2 cups flour

Servings

Makes 2 to 3 dozen cookies

Directions

Preheat oven to 350◦ F.

For jam: Combine cherries and water in a small pot and simmer over low heat until fruit is tender, about 10 minutes. Add lemon juice, zest, and sugar and stir gently until sugar dissolves. Bring to a boil and boil rapidly for 10 minutes, stirring on occasion, until thick and syrupy. Pour into a shallow bowl and cool, or alternately refrigerate until jam is set. This can be made a day ahead.

For cookies: Beat butter and sugar with an electric mixer until creamy. Beat in egg and vanilla or almond extract. Add flour and mix until just combined. Form dough into 1-inch balls and arrange on an ungreased cookie sheet. Using your thumb, make an impression in the center of each ball. Fill each cookie with cherry jam making sure each has a cherry in the center. Bake for 12-15 minutes, until the dough is set and lightly browned on bottom. Remove from pan and cool on a wire rack.

Note: For more uniform cookies, refrigerate the dough for 30 minutes before forming into balls.

Nutritional Information (per cookie)

Calories-140; protein-1.25 grams; carbohydrates.-19.68 grams; fat-6.48grams; saturated fat-3.91 grams; mono-saturated fat-1.87 grams


Source: www.calcherry.com