I HATE THIS RECIPE. IT WAS WAAAAAAAAAAAAAAAY TOO CRUMBLY. I'LL NEVER MAKE IT AGAIN
Put frozen whipped topping and frozen cherries to delightful use in this impressive finale. If you don't have 3-inch ring molds, which look like round cookie cutters, use smooth-sided mini charlotte molds with removable bottoms. Or you can freeze the mixture in a 9-inch springform pan and cut it into wedges for a more homey presentation.
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- Calories: 177
- Fat: 5.4g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.5g
- Protein: 3.5g
- Carbohydrate: 29.6g
- Fiber: 1.3g
- Cholesterol: 1mg
- Iron: 0.4mg
- Sodium: 68mg
- Calcium: 33mg
- 2/3 cup sugar, divided
- 1 tablespoon amaretto (almond-flavored liqueur)
- 1 (12-ounce) package frozen pitted dark sweet cherries
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/3 cup sliced almonds
- 12 vanilla wafers
- 1/2 teaspoon cream of tartar
- Dash of salt
- 4 large egg whites
- 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
- 1. Combine 1/3 cup sugar, amaretto, and sweet cherries in a medium saucepan; bring to a boil. Reduce heat, and cook 10 minutes or until sugar dissolves and cherries are soft, stirring occasionally. Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Stir cornstarch mixture into cherry mixture; bring to a boil. Cook 1 minute, stirring constantly. Spoon cherry mixture into a bowl; cover and chill 1 hour. Strain mixture through a sieve over a bowl, reserving cherry mixture and juice. Cover and chill juice.
- 2. Place almonds and wafers in a food processor; process until coarsely ground.
- 3. Combine remaining 1/3 cup sugar, cream of tartar, salt, and egg whites in the top of a double boiler. Cook over simmering water until a thermometer registers 160° (about 6 minutes), stirring constantly with a whisk. Remove from heat. Beat with an electric mixer at high speed until stiff peaks form. Spoon whipped topping into a large bowl. Gently fold one-fourth of egg white mixture into whipped topping; gently fold in remaining egg white mixture. Fold 1/2 cup almond mixture into egg white mixture; gently fold in strained cherry mixture.
- 4. Line a baking sheet with parchment paper; place 10 (3-inch) ring molds on parchment. Spoon 1/2 cup egg white mixture into each mold; sprinkle the remaining almond mixture evenly over tops. Cover loosely with plastic wrap; freeze 4 hours or until set. Let stand 10 minutes at room temperature. Run a knife around the outside edge; remove from molds. Serve tortonis with the reserved cherry juice.
- Wine note: When matching a wine with desserts, like Cherry Tortoni, an off-dry or slightly sweet wine will hold up where a dry wine is quickly overwhelmed. Alice White Lexia 2007 ($8) is fun and fruity with big aromas of honey, flowers, and peaches. The wine has a good bit of sweetness that works well with fruity desserts, while the crisp finish keeps it bright and refreshing rather than cloying. —Jeffery Lindenmuth
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