Recipe: Frozen Cocoa Cream with Dark Cherries (make-ahead, AHA recipe)

FROZEN COCOA CREAM WITH DARK CHERRIES

"This frozen "cream" is so smooth and, well, creamy! Make a double batch so you can have some on hand - you'll be very glad you did."

8 ounces fat-free frozen whipped topping, thawed in refrigerator
1 1/2 tablespoons unsweetened cocoa powder (dark preferred)
8 ounces frozen dark sweet cherries, thawed
1/4 cup water
1 teaspoon cornstarch
1⁄8 to 1/4 teaspoon almond extract
1/4 cup sliced almonds, dry-roasted

Spoon the whipped topping into a medium bowl. Using a fine-mesh sieve, sift the cocoa powder over the whipped topping. Stir gently until well blended. Spoon into four 6-ounce porcelain ramekins or glass custard cups. Cover with plastic wrap. Freeze for about 2 hours, or until firm.

Meanwhile, in a medium nonstick skillet, gently stir the cherries, water, and cornstarch until the cornstarch is dissolved. Bring to boil over medium-high heat and boil for 1 minute, stirring occasionally. Remove from the heat and let cool completely, about 30 minutes.

Stir in the almond extract. Pour into a small airtight container. Cover and refrigerate until needed.

TO SERVE:
Spoon the cherry mixture over the cocoa creams in the ramekins. Sprinkle with the almonds.

COOK'S TIP:
Instead of making this dessert taste more "almondy," the larger amount of almond extract actually brings out the cherry flavor.

Makes 4 servings

Pper serving: Calories 175, Total Fa t 3.0 g, Saturated Fat 0.0 g, Trans Fat 0.0 g, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 2.0 g, Cholesterol 0 mg, Sodium 32 mg, Carbohydrates 31 g, Fiber 2 g, Sugars 14 g, Protein 2 g

Dietary Exchanges: 2 carbohydrate, 1/2 fat

Source: The New American Heart Association Cookbook, 8th Edition