Cherry Desserts Brighten Up Those Last Drab Winter Days

With winter hanging around for a few final weeks, we’re still looking for ways to brighten our daily lives.

A cheery cherry dessert, served with a special chocolate- or almond-flavored coffee, provides a much-needed antidote for late-winter doldrums.

The following selection of cherry desserts ranges from rich and decadent to reduced fat and simple.

Deep Dish Cherry Cobbler offers old-fashioned comfort. Cherry Dump Cake is the selection for those who are determinedly sticking to their healthy eating resolutions. For a more sophisticated offering, consider Sour Cream Cherry Cake or Cherry-Cheese Trifle.

Sour Cream Cherry Cake

9-ounce yellow cake mix (see note)

1 egg

1-1/2 cups low-fat milk, divided

3.5-ounce package vanilla pudding mix

1/2 cup dairy sour cream

1/2 teaspoon grated lemon peel

2 cups pitted sweet cherries, fresh or frozen and partially thawed

2 tablespoons currant jelly, melted

Optional garnishes: sweetened whipped cream and mint sprigs

Prepare cake according to package directions using egg and 1/2 cup milk. Pour batter into flan pan (see note) and bake according to package directions.

Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel.

When cake is cool, fill with vanilla pudding. Top with cherries; brush with melted jelly. Garnish as desired.

Yield: 8 servings.

Nutrition information per serving: 447 calories, 5 grams protein, 13 grams fat (26 percent fat calories), 81 grams carbohydrate, 42 milligrams cholesterol, 1 gram fiber, 538 milligrams sodium.

Note: If flan pan is not available, bake in a 9-inch cake pan. Cool completely; spread pudding on cake and top with cherries as above.

You can substitute an 18.25-ounce package of yellow cake mix, more commonly found in stores, for the one-layer size listed above. Prepare and bake according to package directions using 2 eggs and 1 cup milk. Use one layer for this recipe; reserve second layer for another use.

For quicker preparation, substitute an 8- or 9-inch prepared sponge shortcake from the bakery.

Cherry Dump Cake

2 tablespoons margarine

16-ounce can sour cherries

1 cup whole-wheat flour

2 teaspoons baking powder

1/2 cup honey

2/3 cup low-fat milk

Melt margarine in a 9-inch square baking pan.

Meanwhile, combine flour and baking powder in a bowl. Add honey and milk; stir until dry ingredients are moistened and blended.

Pour evenly into prepared baking pan. Spread the can of cherries and juice evenly over the batter. Bake at 350 degrees for 45 minutes.

Yield: 6 servings.

Nutrition information per serving: 260 calories, 5 grams fat (17 percent fat calories).

Cherry-Cheese Trifle

3 cups frozen pitted dark sweet cherries, divided

1/4 cup cream sherry

1-1/2 cups milk

3 egg yolks

3 tablespoons sugar

1/2 teaspoon vanilla

10- to 12-ounce pound cake, thawed if frozen

7-ounce container (1 cup) mascarpone or ricotta cheese

1/4 cup crushed Italian biscuits

Marinate cherries in sherry. Refrigerate while preparing custard.

For custard, combine milk, egg yolks and sugar in small saucepan; cook and stir until thickened. Remove from heat; stir in vanilla.

Cut cake into bite-size pieces; place in 6- to 8-cup glass bowl.

Drain and reserve 3/4 to 1 cup marinated cherries. Spoon remaining cherries and marinade over cake.

Reserve 1 cup custard; pour remaining custard over cake. Cover surface with waxed paper or plastic wrap; refrigerate 2 to 4 hours until completely chilled.

Chill remaining custard until completely cool. Place mascarpone or ricotta in a bowl. Gently stir the 1 cup reserved and cooled custard into the cheese. Spread over top of trifle. Sprinkle with crushed biscuits and garnish with reserved cherries. Yield: 8 to 10 servings.

Deep Dish Cherry Cobbler

2 cans (16 to 17 ounces each) dark or light sweet cherries, pitted (see note)

1/3 cup sugar

1/4 cup flour

1/4 teaspoon ground allspice

Dash salt

2 tablespoons lemon juice

1 tablespoon butter or margarine

Biscuit topping:

1 cup flour

1 tablespoon sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons softened butter or margarine

1 egg, beaten

1/4 cup milk

Drain cherries; reserve syrup. Mix sugar, flour, allspice and a dash of salt in a saucepan. Stir in cherry syrup until well mixed. Cook and stir until thickened; boil 1 minutes. Remove from heat; stir in lemon juice, butter and cherries. Transfer to 1-1/2 quart baking dish.

For biscuit topping, combine flour, sugar, baking powder and salt. Cut in softened butter. Add beaten egg and milk; mix only until moistened. Drop topping by spoonfuls over cherry mixture. Bake at 400 degrees 25 to 30 minutes or until golden brown.

Yield: 8 servings.

Note: To use fresh or frozen cherries, increase sugar in filling to 2/3 cup and substitute 1 cup water for cherry syrup. Cook as above. After boiling 1 minute, remove from heat and stir in lemon juice, butter and 3 cups pitted, fresh or frozen sweet cherries. Top and bake as above.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - The Seasonal Cook CREDIT = Laura Carnie The Spokesman-Review