I wanted to make a dessert that would use up some leftover frozen tart cherries and a carton of Greek yogurt. I thought about how much we like a Cherry Fudge Pie I make and translated it into this dessert. It is easy to put together, can be made ahead of time, and is really delicious. Using 2% milk and lite Cool Whip, a serving is 250 calories.
CHERRY FUDGE MOUSSE
- 1-½ cups frozen tart cherries, thawed, with juice
- ¼ cup granulated sugar
- 1 tsp. quick cooking tapioca
- Pinch of salt
- 1/8 tsp. almond extract
- ½ cup chocolate chips (Ghirardelli milk chocolate)
- 4-serving package of instant French Vanilla pudding
- 1 cup milk
- 5.3 oz. container of Greek yogurt (Dannon)
- 1 cup Cool Whip frozen topping, thawed
To make the Cherry Fudge Sauce:
In a small saucepan over medium high heat, mix the cherries, juice, sugar, tapioca and salt. Cook until mixture begins to boil, stirring occasionally. Boil for another minute, stirring constantly.
Remove from heat and stir in almond extract and chocolate chips. Let cool to room temperature.
To make the mousse:
In a medium bowl, place the instant pudding and milk – whisk until smooth and starting to thicken. Whisk in the yogurt and then the Cool Whip topping.
Spoon into six small serving dishes.
Cover and refrigerate for at least 30 minutes.
Spoon the cooled Cherry Fudge Sauce over the chilled moose and serve immediately or cover and return to the refrigerator. Further chilling will thicken the sauce. Can be kept refrigerated for several days.
Yield: 6 servings.
You might also like this Cherry Fudge Pie