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
If you’re looking for an easy item to add to your New Year’s Eve snack table, this might be just right. Make it early in the day to allow for a 3-4 hour chilling period. Or make it days ahead of time and store at room temperature in a closed container. It’s my favorite peanut butter fudge because the peanut butter flavor really comes through.
QUICK AND EASY PEANUT BUTTER FUDGE
- 2 cups peanut butter chips
- 14 oz. can Eagle Brand condensed milk
- Dash of salt
- 1-½ tsp. vanilla
- ½ cup creamy peanut butter
- ½ to 1 cup of salted peanuts
Line two 8 inch plates with foil and butter the foil.
Have the peanut butter and peanuts measured and at hand.
In a large saucepan over low heat, place peanut butter chips, condensed milk and salt. Stir constantly until chips are melted and mixture is smooth.
Pour half of the mixture onto a prepared plate. Mix ½ cup peanuts into the remaining fudge and pour onto the other prepared plate.
Cover with foil and refrigerate for 3-4 hours until the top of the fudge feels solid to the touch.
Remove foil and cut into squares.
Of course, you could make the entire mixture with peanuts by using the full one cup or eliminate the peanuts entirely for a creamy plain peanut butter fudge.
Once fudge is set, it can be kept at room temperature in a covered container.
My youngest daughter loved the bourbon fudge she had ordered online and I put together this recipe to try to duplicate it. It’s not exactly the same, but very good and very easy to make. This is an adult candy but the bourbon flavor is not too strong. It just adds a nice mellow taste to a creamy, rich fudge.
MOM’S BOURBON PECAN FUDGE
4 cups Ghirardelli milk chocolate chips (two 11.5 oz. packages)*
14-oz can Eagle Brand condensed milk
Dash of salt
¼ cup bourbon
1 cup coarsely chopped pecans
* You could use any kind of chocolate chips – our family is partial to both milk chocolate and Ghirardelli chips.
- Line an 8-inch pan with foil and butter the foil.
- In a large heavy saucepan, place chocolate chips, condensed milk and salt. Cook over medium-low heat, stirring constantly until chips are melted.
- Remove from heat. Stir in bourbon gradually, stirring until smooth. Stir in chopped pecans.
- Pour into prepared pan and refrigerate for 4-5 hours until fudge is set and completely cool – the top should feel solid.
- Remove candy from pan by lifting foil. Peel foil from bottom of fudge and place on a cutting board. Score the fudge into the size pieces you prefer. The eight-inch pan will hold fudge that is about one-inch thick. Cut the fudge into squares.**
Store in a tightly covered container. Once the fudge is set, refrigeration is not needed – store at room temperature.
**Makes 16 two-inch squares of fudge. Note that these are BIG pieces of fudge. You could also use a nine-inch pan and cut the candy into smaller squares.
During the rationing of World War II, we children craved sugar
As we watched Mother sprinkle carefully measured spoonsful over our oatmeal.
We wanted more sweetness in our hot chocolate, in our pudding;
We longed for a bottomless sugar bowl.
But in the fall Mother stood in long lines that coiled around the city tenements
To get an extra bag of sugar allotted for canning and preserving.
She squirreled this away until Christmas
When it was transformed into the most glorious pecan studded fudge,
Sweet enough to make up for a whole year of rationing.
“Christmas Fudge”, by Lillian – 1997
My mother was famous in our family for her homemade fudge, made without benefit of a candy thermometer and cooked and beaten until it was perfect. Then, it was placed in a special rose-bedecked tin to be brought out on Christmas Eve, opened and squares of never-to-be-forgotten goodness placed on her fancy Christmas plate.
I was never able to duplicate her fudge and have had to rely on the easier candy since she passed away in 1991. I have several good recipes but my oldest daughter asked for some fudge made with marshmallows rather than marshmallow creme, so this is the version I made for her.
FUDGE MADE WITH MARSHMALLOWS
- 2 cups mini-marshmallows*
- 1 cup chocolate chips (I like Ghiradelli)
- 1-1/2 cups coarsely chopped toasted walnuts
- 2 cups granulated sugar
- 3/4 cup undiluted evaporated milk
- 1 tsp. vanilla
*20 large marshmallows = 2 cups mini-marshmallows. Cut large marshmallows into 8 pieces using kitchen shears that are dipped in water to prevent sticking.
Butter a large plate or platter
In a medium bowl, combine the marshmallows, chips and walnuts. Have ready and at hand before starting the fudge.
In a large, heavy bottomed pan, combine the sugar and milk. Cook over medium high heat (#6 on my gauge) until the mixture comes to a boil, stirring occasionally. When there are bubbles across the entire top surface of the mixture, set a timer for 5 minutes and cook at the same heat setting, stirring occasionally.
After 5 minutes, remove pan from heat and stir in the marshmallows, chips and nuts, stirring quickly until the marshmallows and chips are melted. Stir in the vanilla.
Immediately pour onto the buttered plate and let cool at room temperature.
This is a batch made with milk chocolate chips. I also made a batch with semi-sweet chips, resting on Mother’s World War II era platter.
Mother always cut her fudge in big squares.
The fudge does not need to be refrigerated. Should be stored in a container with a tight lid. My mother’s old rose tin is just the right size for a batch of fudge.
This is not even close to my Mother’s fudge, but brings back the memories of all the Christmas Eves when I enjoyed her wonderful candy.
For my 70th birthday (5 years ago), my daughters gave me all kinds of collectibles and memorabilia dated 1932. This handkerchief was one of them – commemorating George Washington’s birth.
I like to get it out for display each year on President’s Day. And what better way to celebrate the occasion than a cherry pie. In 1985, I was trying to come up with a unique idea for an Ohio State Fair cherry pie contest. My oldest daughter suggested something with chocolate in it. I developed this recipe incorporating chocolate and although it didn’t win the contest, it became a family favorite.
At that time, we had a country home with fruit trees – apple, pear, plum and one little cherry tree that produced huge amounts of fruit. Pitting the cherries took forever but they were wonderful. I never see fresh tart red cherries in our local markets but the canned cherries also make a delicious pie.
CHERRY FUDGE PIE
1/4 cup plus 2 Tblsp. sweetened condensed milk , not evaporated
3/4 cup chocolate chips
1/2 tsp. vanilla
3-1/2 cups fresh tart cherries or two 14-15 oz. cans of tart cherries, drained (Note: not cherry pie filling)
3 Tblsp. Minute tapioca
1/8 tsp. salt
2 Tblsp. brandy
1 cup granulated sugar
1/4 tsp. almond extract
Preheat oven to 375 degrees F
In small saucepan stir condensed milk and chips over low heat until chips have melted. Stir in vanilla. Set aside.
In medium mixing bowl, place cherries, tapioca, salt, brandy, almond extract and sugar. Stir to blend.
Place pastry in 9″ pie pan. Spread chocolate mixture over bottom surface of crust. Pour in the cherry mixture. Dot with butter. Add the top crust, brush lightly with milk and cut vents. Set on a flat pan to catch spills. Bake @ 375 degrees F for approximately 45 minutes.
Cool on a wire rack. Makes one 9″ pie.