Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 30 min. + chilling YIELD: 8 servings.

When Bing cherries are in season, I make this fruity custard-style fool. The sweet cherries and whipped cream balance perfectly with the sour cream. —Mary Ann Lee, Clifton Park, New York

Ingredients

1 envelope unflavored gelatin

1/3 cup cold water

1 cup sour cream

1/2 cup sugar

1 tablespoon lemon juice

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2 cups coarsely chopped fresh Bing or other dark sweet cherries, divided

1 cup heavy whipping cream

1 cup coarsely crushed amaretti cookies (about 16 cookies)

Optional toppings: Fresh mint leaves, Bing cherries and additional crushed amaretti cookies

Directions

1. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

2. Place sour cream, sugar, lemon juice, extracts, 1 cup cherries and gelatin mixture in a blender; cover and process until cherries are pureed. Transfer to a large bowl.

3. In a small bowl, beat cream until soft peaks form. Remove 1/2 cup whipped cream; reserve for topping. Gently fold remaining whipped cream into cherry mixture. Fold in crushed cookies and remaining chopped cherries. Divide mixture among 8 dessert dishes. Refrigerate at least 2 hours.

4. Serve with reserved whipped cream and optional toppings as desired.

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