Best Frozen Honey Mousse With Tart Cherry Cookies Recipes

CHERRY MOUSSE

Cherry Mousse image

This fluffy dessert is a wonderful way to end a meal. I just know your family will find it as find it as tasty as mine does-Becky Lohmiller, Monticello, Indiana

Provided by Taste of Home

Categories Desserts

Time 5m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1 tablespoon cherry gelatin powder
1 can (14-1/2 ounces) tart cherries, drained
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.

Nutrition Facts : Calories 247 calories, Fat 10g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.

FROZEN HONEY MOUSSE WITH TART CHERRY COOKIES

Frozen Honey Mousse with Tart Cherry Cookies image

Provided by Jeanne Kelley

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1 cup chilled heavy whipping cream
1/4 cup honey
1/3 cup egg whites (from about 3 large eggs)
1/4 cup sugar
1 cup coarsely chopped almonds, toasted, cooled (optional)
1/3 cup (packed) golden brown sugar
1/3 cup sliced almonds
1/4 cup unbleached all purpose flour
2 tablespoons chopped dried tart cherries
1/2 teaspoon finely grated orange peel
1/4 teaspoon baking powder
Pinch of coarse kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons honey

Steps:

Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
Preheat oven to 350°. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.