{"id":10421,"date":"2013-07-21T13:00:54","date_gmt":"2013-07-21T17:00:54","guid":{"rendered":"http:\/\/canadianbudgetbinder.com\/?p=10421"},"modified":"2025-02-18T08:47:45","modified_gmt":"2025-02-18T08:47:45","slug":"cherry-ricotta-cheese-turnovers-with-marshmallow-cream","status":"publish","type":"post","link":"https:\/\/digitalskyweb.co\/canadianbudgetbinder.com\/2013\/07\/21\/cherry-ricotta-cheese-turnovers-with-marshmallow-cream\/","title":{"rendered":"Cherry ricotta cheese turnovers with marshmallow cream"},"content":{"rendered":"

Organic Cherries Fresh From The Tree<\/span><\/h2>\n

These cherry ricotta cheese turnovers are so good you will wonder what took you so long to swap out the cream cheese for ricotta cheese. The flavoured ricotta cheese in this recipe makes the filling so creamy and the texture blends well with the sweetness of the organic cherries. I created an easy cherry pie filling with the abundance of cherries we had in our house fresh from the tree. I’m sure there are many turnover recipes out there but nothing like this cherry turnover that is stuffed full of ricotta goodness.<\/p>\n

I wasn’t sure what I wanted to make with the cherry pie filling but I wanted to make something more spectacular than a cherry pie or a cherry tart recipe. If you have cherries in your house and you want to make easy turnovers, this is the recipe for you. Don’t be boring, be fun in the kitchen and experiment. Even if it fails, oh well that’s the way we learn, or at least I learn.<\/p>\n

The longest part of the entire recipe was making the marshmallow cream (which I had from making Twinkies) and pitting the cherries. If you don’t want to use a homemade marshmallow cream you can easily drizzle with a homemade vanilla icing. If you don’t fancy ricotta (which I highly recommend you use) you can make cream cheese turnovers by substituting the products.<\/p>\n

What kinds of cherries are there?\u00a0<\/span><\/h3>\n

cherries-on-tree<\/p>\n

Apparently there are over 1000 varieties of cherries out there, who knew. The cherry is a stone fruit which means you will find a pit in the centre. That means if you don’t fancy one there is bound to be one cherry that you just can’t get enough of. The top producing country as of 2009 for cherries <\/a>was Turkey with the USA coming in second place and Canada in twenty-third spot. There are two species of cherries, sweet (Prunus avium<\/em><\/strong>) and sour\/tart (Prunus cerasus<\/em><\/strong>)<\/p>\n

It’s July now and the cherries in Ontario are red, juicy and crying to be picked and eaten from the tree. The picture above is from the tree that we picked our cherries from.\u00a0Although I prefer the black cherry for even more sweetness the red cherries that I used in this recipe work just as equal although I had to add some sugar to the pie filling.<\/p>\n

The cherry like I mentioned is a fruit that can either be sweet or sour and has many uses from making pies to jellies, jams, sauces and a variety of baked goods. Most people tend to use the sour cherry for baking, cooking and preserves although both work just as well in my opinion.<\/p>\n

Cherries<\/strong><\/span><\/h3>\n

Note: This is not a full list of cherries but many common names.<\/strong><\/p>\n