CHERRY MOUSSE

For this quick, delicious dessert, pureed cherries are folded into whipped cream and served in Champagne flutes or small parfait glasses. Assemble these at the last minute so the cherries don't darken.

1 pound fresh sweet cherries, rinsed (or frozen, thawed)
3 tablespoons confectioners' sugar, divided use
2 cups heavy or whipping cream (preferably not ultra-pasteurized)

If using fresh cherries, set aside six whole cherries (with stems if they're still attached) and pit the rest.

Combine the pitted cherries and 1 Tbsp. of the confectioners' sugar in a food processor and puree; they will be slightly chunky.

Whip the cream with the remaining 2 Tbsp. confectioners' sugar until medium peaks form. Fold in the cherry puree and distribute the mousse among the glasses. Top with the reserved cherries and serve.

Makes 6 cups; serves six
Source: The Best of Fine Cooking; 101 Quick & Delicious Recipes, Fall 2003