Cherry Tortoni

Photo: Randy Mayor; Styling: Jan Gautro

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.

Yield: 10 servings (serving size: 1 [3-inch] tortoni and 2 1/2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 2. Place almonds and wafers in a food processor; process until coarsely ground.
  3. 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. 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.
  5. 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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