Cherry Mousse

I decided to make a cherry mousse recipe I found on RecipeZaar for dessert to go along with our cherry chicken lettuce wraps. This was super simple to make - and could be simplified even more if you use a tub of Cool Whip if you're not trying to stay away from HFCS, anyway. This didn't have a ton of flavor, but its a nice, light-tasting, refreshing summer dessert. Maybe up the sugar a bit to give it a little more sweetness, or add more cherries. It was still good, as is, though.

Cherry Mousse

1 lb fresh sweet cherries, rinsed
3 tablespoons confectioners sugar
2 cups heavy cream, preferably not ultra pasteurized

Set aside 6 whole cherries, with stems if still attached. Pit the remaining cherries. Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor. Puree until coarsely chopped.

Whip the cream with the remaining confectioner's sugar until medium peaks form. Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses. Top with reserved cherries and serve immediately. The longer the mousse sits the darker the color.