Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Maple City Cherry Pecan Mousse




Source of Recipe


allfood.com
Heads Up:

elegant and easy

5 ingredients only, and no raw eggs

can be made with dried, fresh, or canned cherries

serves 6


Menu Gameplan:

Here's How to Make It in 20 Minutes:

Before You Start:

Maple City Pecan Cherry Mousse



1/2 cup pecans

1 1/2 cups dried tart cherries or 2 cups pitted fresh Bing cherries

1 pound chilled whole-milk ricotta

2 tablespoons maple syrup, or more to taste

1/2 teaspoon vanilla extract

1. In a toaster oven, toast the 1/2 cup pecans until fragrant. (Alternatively, preheat the oven to 375 degrees F.; spread the pecans on a pie plate or cookie sheet. Toast, stirring once, until fragrant. This will take a bit longer.)
2. Chop the warm pecans. In a bowl, combine all but 2 tablespoons of the pecans with the 1 1/2 cups dried or 2 cups fresh cherries. Place the bowl in the refrigerator.
3. In the bowl of an electric mixer, combine the 1 pound ricotta, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla. With the mixer on high speed, beat until light and fluffy, about 5 minutes.
4. Fold in the cherries and pecans. Divide the mousse among 6 wineglasses or dessert bowls and sprinkle with some of the 2 tablespoons reserved chopped pecans.



Ingredients Shopping List:
Pecans (1/2 cup)
Whole-milk ricotta (1 pound)
Maple syrup (2 tablespoons, or more to taste)
Dried tart cherries (1 1/2 cups), fresh pitted Bing cherries, or drained sweetened tart cherries (2 cups)


Ingredients From Your Pantry:
Vanilla extract

F.Y.I:
There are two types of cherries: tart and sweet. The tart ones have the most flavor but are the most perishable. If you can find frozen sweetened tart cherries, use them thawed and drained in place of the dried tart cherries for a taste treat. Or, if you're a fan of dark sweet cherries, substitute them.

You may not think of ricotta cheese as a mousse ingredient. The Italians love this fresh, sweet cheese. They make many desserts with it and eat it for breakfast as we might eat cream cheese and jam or the English might consume berries and clotted cream. Be sure to get the whole-milk ricotta. Not only is it more luscious, the extra fat helps it to whip up lighter and fluffier.

Tips:
If you don't love cherries, try preparing this mousse with other fruits. Sweeten them first. You could also layer the fruit and mousse in the wineglasses to make parfaits. If you want to make this mousse ahead of time, cover the serving glasses or bowls with plastic wrap and refrigerate until serving time.

Nutrition Information Per Serving:
Calories: 330
Total Fat: 16 grams
Saturated Fat: 7 grams
Cholesterol: 38 milligrams
Fiber: 4 grams
Sodium: 69 milligrams
Protein: 5 grams
Carbohydrates: 35 grams