What a month June has been. Along with being Pride Month, I have learned to just let go and enjoy what comes my way. And agree to my need to say NO to certain things. I also decided to get Lasik eye surgery.
It is almost a full month now since my procedure and aside from a slight blurriness in one eye, life is much easier. I even caught myself checking my face to see if I’d fallen asleep with my glasses at night because I can finally see clear right as I wake up every morning. I can remember from a young age not feeling right about wearing glasses. This sentiment has carried on over to my adult life, which is much more active physically than it’s ever been. I wish I had done the surgery earlier in my 20s, but now was the right time.
This weeks recipe is a dessert! It’s been a while since I’ve posted one that is so in line with the season and mood. Though this one really hits of your needs: sweet, tart, crunchy, soft.
If you like cherries, then you will love this recipe. It is a take on the famous cherry delight, usually made with cool whip, cream cheese and cherry pie filling conserves.
In my version, I’ve doubled on the amount of graham cookie base, transformed the cool whip mousse for a vanilla and cream cheese custard and I’ve made my own pie filling. This way, I can control sugar, tartness and not have any processed foods in my body.
Take a look at the recipe down below and let me know how you find it ! It’s the perfect summer night treat, and my batch is already all gone in one day. It is also a pic nic favourite and pool day refreshing bite ! Enjoy!
PORT WINE CHERRY DELIGHT RECIPE
MAKES : 8 servings / total prep time: 30 minutes / refrigeration: 3-4 hours
- 1 1/4 cup graham cookie
- 1/4 cup melted unsalted butter
- 1/4 cup sugar
- 1 drop almond extract
- 1cup milk
- 1/4 cup sugar
- 1tbsp vanilla extract
- 1/2 cup room temp and softened cream cheese
- 1 egg yolk
- 1 1/2 tbsps corn starch
Port Wine Cherry filling
- 2 cups fresh cherries, cut in halves, pitted
- 1/4 cup sugar
- 1/4 water
- 1 tbsp corn starch
- 3 tbsp port wine (red)
Preheat the oven at 350F. Mix together the graham base ingredients and firm down in a oven-safe square-shaped casserole. Bake for 8 minutes and remove from oven.
In a sauce pan, mix milk, sugar and vanilla together , bringing to a soft boil. On the side, mix together cream cheese, yolk and corn starch to obtain a nicely smooth cream. When milk is gently bubbling, pour half into the cream mixture and blend until fully incorporated. Report back to the saucepan and continuously mix until bubbling up at med-high temperature. After two minutes, remove from heat and pour over graham base. Place in the fridge while you prepare the cherry filling.
Once the cherries are pitted and cut in halves, place in a sauce pan with the rest of the ingredients. Bring to a boil and then lower to medium high to gently simmer and thicken over 10 minutes, while frequently stirring.
Pour the cherry filling over the vanilla cream-cheese filling and place back into the fridge. Let cool completely until firm, for at least 3 to 4 hours until the top layer no longer giggles. This is a version of cherry delight that is a bit softer than the usual recipe due to the fact that I am not using cool whip and pre-made pie-filling, but I like it this way because I’m a spoon person and I prefer the textures as is.