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10 Cherry-licious Recipes To Start The New Year With!

cherry recipes

Cherries are one of our most favourite superfoods! There are so many fun and creative ways to incorporate them into healthy recipes and feast on these deep red beauties.

1. Cherry Frangipane Tart

By Chef Iso

Makes 1 8″ Tart







Prepare the Sablé Breton crust

Prepare the Frangipane

Prepare the cherries

Assemble the tart

2. Chocolate Cherry Cheesecake

By Carolyn Ketchum

Makes 12 Servings




Chocolate Ganache


For the Crust

  1. Preheat oven to 325F and line a standard muffin pan with 12 cupcake liners (parchment paper liners are ideal).
  2. In a medium bowl, whisk together almond flour, cocoa powder and Swerve. Add melted butter and mix until it resembles crumbs.
  3. Divide crust mixture evenly into bottoms of cupcake liners and press down firmly with fingers.
  4. Bake 8 minutes. Remove and let cool.

For the Cheesecake

  1. Reduce oven temperature to 275F.
  2. In a large bowl, beat cream cheese and confectioner’s Swerve until smooth. Beat in egg, whipping cream, cherry extract and food coloring, if using. Beat until smooth.
  3. Divide mixture evenly over cooled crusts and bake 25 minutes or until just firm to the touch. Remove and let cool.

For the Chocolate Ganache

  1. In a small saucepan over low heat, melt butter and unsweetened chocolate until smooth. Stir in confectioner’s Swerve and vanilla extract. Let cool 5 to 10 minutes, until thickened but still pourable.
  2. Drizzle over cooled cheesecakes.

3. Cherry Limeade

By Be Mixed

Makes 1 Serving



  1. Muddle cherries and juice limes.
  2. Combine all ingredients in a glass filled with ice.
  3. Top with club soda.

4. Black Cherry and Cinnamon Sorbet

By Food52
Photo Credit: AANMC i-Stock

Makes 1 Serving



5. Protein Cherry Rhubarb Rolls

By Szabina Szentei, in-house chef at Nutristrength

Makes 7 Servings


Filling ingredients:

Icing Ingredients:


6. Cherry Nut-Crumble Cake

By Jorj Morgan

Makes 9 Servings






7. Black Forest Bombe

By Chef Angela Tong, CUT Beverly Hills
Photo by Allison Olivia. From Women’s Luncheon

Makes 1 Serving

Malted Dark Chocolate Mousse

  1. Melt chocolate together in a bowl.
  2. In a small sauce pan, whisk together the water, sugar, and malted milk powder. 
  3. Bring to a boil while whisking. 
  4. Temper in the yolks.  Return to the heat and cook to 175°F.
  5. Strain malted mixture into the chocolate.  Stir altogether.
  6. Cool the chocolate ganache until 85°F.
  7. Whisk cream to soft peak stage.
  8. Temper whipped cream into chocolate ganache in 3 parts.  Make sure the first sacrifice of cream is completely whisked into the ganache before adding more cream.
  9. Fold in the remaining 2/3 of the cream with a spatula, in two parts, until homogenous.

Cherry Filling

  1. Whisk together sugar and pectin.
  2. Add all ingredients into a pot and cook on low heat.
  3. Bring to a boil.  Cool in a hotel pan.  
  4. Scoop filling into molds.

 Flourless Chocolate Cake

  1. In a large bowl, melt together the chocolates and the butter.  Reserve warm.
  2. Whip together to yolks and the first sugar until triple in volume.  
  3. Make a French meringue with the whites and the second sugar, soft peaks.
  4. Fold in the yolks into the warm chocolate mixture, then fold in the meringue.
  5. Have one flat half sheet tray and one flat full sheet tray sprayed, lined with parchment, and sprayed.
  6. Spread 1340 g on one ½ tray and 2680 g on a full tray.
  7. Bake at 300°F for 10 turn 5 minutes.  The middle of the cake should bounce back and the edges of the cake should be JUST beginning to pull away from the pan.

Chocolate Glaze

  1. Bloom gelatin in 2nd water.
  2. Combine cream, 1st water, and sugar in a pot.  Bring to a boil.
  3. Add in cocoa powder and gelatin.  Strain.
  4. Use glaze at 95-100°F

Cocoa Nib Crumble

  1. Cube butter.
  2. Paddle together the demerara sugar, flour, cocoa powder, sea salt and cacao nibs.
  3. Add butter and vanilla extract to the dry ingredients and paddle until it resembles moist crumbs.
  4. Bake at 310°F, stirring every 5 minutes until done: approximately 10-15 minutes.

Cherry Compote

  1. Combine the fresh cherries, dried cherries, lemon zest, and juice.
  2. Cook on a simmer until the fresh cherries break down.  Stirring occasionally to prevent sticking.
  3. Add sugar and stirring occasionally, cook to 215°F.

Candied Pistachios

  1. Conbine the sugar, water, and honey.  Bring to a boil.  Cool.
  2. In a large bowl, combine the pistachios and syrup.
  3. Line sheet trays with parchment paper and spray with vegelene.
  4. Lay pistachios out in a thin layer. 
  5. Bake at 225°F high fan for about an hour.  Mix the pistachios every 15 minutes.  Pistachios should look toasty, but still green.

Cherry Sorbet

  1. Whisk together the sugar and sorbet stabilizer.
  2. Combine the water, sugar, stabilizer, glucose powder, glucose syrup, and orange zest in a pot.
  3. Cook to 185°F.  Strain mixture over the cherry puree.
  4. Add in vanilla extract and salt.
  5. Chill.

Whipped Crème Fraiche 


Caramel Mousse

  1. Bloom gelatin in 1st water.
  2. Whip 1st cream to soft peak
  3. Heat second cream and vanilla bean together.
  4. Make a dry caramel with 1st sugar and glucose syrup.
  5. Deglaze caramel with hot cream.  Add gelatin.  Strain. Cool to 80°F.
  6. Over a water bath, cook yolks, 2nd sugar, 2nd water, milk powder, and salt to 175°F.
  7. Place yolk mixture in a kitchen aid and whisk until cool.
  8. Fold together the egg mixture into the whipped cream and then add the caramel.

8. Door County Cherry Chia Pudding

By Elizabeth Redman, Café Manager at The Howard
Photo Credit: Elizabeth Redman

Makes 5 Servings



In a blender combine dates, thawed cherries, vanilla, salt, and 1 cup of almond milk, blend until smooth. Transfer mixture into a large bowl, add the remaining almond milk and stir until uniform. Stir in chia seeds until combined and let sit in fridge overnight. The next day, spoon chia pudding into stout parfait cup or glass mason jars, top with almonds and dried cherries and enjoy.

9. Free Cake with Antioxidant Compote

By Pastry Chef Jacqueline Mearman, Atlas Restaurant Group

Makes 8-10 Servings


Free Cake

  • 3 cup brown rice flour
  • 1⁄4 cup + 2 Tablespoons cocoa powder 1⁄2 teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 2 cup coconut sugar
  • 1⁄4 cup coconut oil, melted
  • 1⁄2 cup avocado, very ripe
  • 2 c water
  • 2 Tablespoons apple cider vinegar
  • 1⁄2 Tablespoon vanilla

Antioxidant Compote

  • 12 ounces frozen cherries
  • 1 pint blackberries
  • 1 pint blueberries
  • 8 ounce pomegranate juice
  • 2 ounce orange juice, fresh squeezed 1 each zest of orange

Coconut Whipped Cream

  • 1 can Coconut Cream


  • For the cake… combine all dry ingredients in a bowl large enough to accommodate the entire recipe. Use either a traditional blender or a stick blender to emulsify the liquid ingredients and avocado. This mixture will become creamy and thick. Pure liquid ingredients into dry and fold until combined. Portion into sprayed individual ramekins, large cupcake pans or my favorite, cast-iron Staubs. Bake at 325 degrees fahrenheit until cake springs back about 15-20 minutes.
  • For the compote… combine all ingredients in a pot and cook until fresh berries break down and pomegranate and orange juice reduces to a glaze, about fifteen minutes. Remove from heat and allow to cool and thicken.
  • For whipped cream… Refrigerate can of coconut cream overnight. Remove solids from can into a mixer bowl. Discard of any liquid in bottom of can. Whip solids on high speed until thick and fluffy.
  • To serve… Spoon compote over warm free cake. Dollop coconut whipped cream on top. Optionally, garnish with freeze-dried super fruits and shaved chocolate or carob. For my chocolate, I went the distance and finished with a rich, single-origin, fair-trade Felchlin 74% Elvesia dark chocolate. But hey, I’m a pastry chef.

10. Cherry Sauce

By The Perfect Purée of Napa Valley
Photo credit: The Perfect Purée of Napa Valley

Makes 1 Cup


  • 8 oz. The Perfect Purée Cherry, thawed
  • 1 tsp. The Perfect Purée Lemon Zest, thawed
  • 5 tbsp. granulated sugar
  • 1/2 oz. fresh lemon juice
  • 1 oz. liqueur (such as Kirsch, Grand Marnier, Creme de Cassis, or Framboise), optional


  • In a bowl stir together Cherry puree, sugar, lemon juice, and Lemon Zest until well blended.
  • Cover and refrigerate until well chilled. Just before serving, stir in liqueur if desired.
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