**Fresh fruit may be added to morning cereal or served as a snack with cottage cheese, pineapple chunks, and almonds; **Juice, concentrate, fresh or canned fruit all make fantastic smoothies. Blend in a blender with yogurt, tofu, or soy milk. Variations include adding other fruits (such as a banana), orange juice, and ice; **serve on a bed of greens with slices of kiwi, apple, and pear. **Desserts. Garnish with pistachios or roasted almonds. Tarts, cakes, muffins, pancakes, waffles, soufflés, ice creams, sorbets, and chocolate fondue are just a few of the delectable ways to dress up the cherry.The most basic is undoubtedly the clafoutis, which consists of putting a dough comprised of flour, eggs, milk, and sugar over a cherry basis and baking it. **In savory meals, cherries pair well with thyme. They can be mixed into the cooking fluids of a roast; **Make a sauce to accompany the fish by combining mango and cherry pieces, balsamic vinegar, chopped basil, mint, or coriander leaves; **Cold cherry soup is a Northern European and English custom. There are several varieties, the most basic of which consists of pitted sour cherries boiled in water with lemon zest, cinnamon, and sugar (you can omit the sugar or replace it with honey). Cook for ten minutes, then thicken with a little flour, stir in the sour cream and cherry juice, bring to a boil, then remove from the heat. Allow to cool before placing in the refrigerator and serving chilled on a hot summer evening. **Dried cherries **They're used in muesli recipes; **in a chicken salad with apples, celery, and green onions, as well as grilled walnuts. **They're served as a salad with baby spinach, finely grated carrots, cucumber, and roasted unsalted peanuts; **They're served with mayonnaise; **They're served with avocado, cooked shrimp, green onions, and greens; **They're served as a salad with baby spinach, finely grated carrots, cucumber, and roasted unsalted peanuts. a sauce made with rice vinegar, lemon and orange zest, ginger, orange juice, garlic, and tamari **They may be added to the components of a vinaigrette by blending them with shallot, garlic, vinegar, orange juice, and honey until a homogenous combination is achieved. Gradually drizzle with walnut oil and finish with a sauce. **Cook for around 10 minutes with cooked rice, onions, celery, walnuts, thyme, and marjoram returned in oil; They're combined with carrots that have been cooked and drained, maple syrup, butter, ginger, and nutmeg. Reheat and serve as an appetizer or as a side dish with roast meat; ** Peanuts and dried cherries are mixed with curry powder, cumin, garlic, chile, and Worcestershire sauce for a snack. Sauté the peanuts in oil until golden. Cool on a baking sheet. **Cheese appetizer: cut a Camembert or Brie in half crosswise. Toss dried cherries, pecans, butter, and thyme into a stuffing. Refrigerate for at least half an hour after spreading the preparation on one half of the cheese and covering it with the other half. With rusks on the side. **To make another starter, combine dried cherries, sour cream, Dijon mustard, sliced garlic, and finely chopped green onion in a mixing bowl. Serve with croutons or raw veggies after 1 hour in the refrigerator. **Dried cherries, frozen cherries, jalapeño pepper, coriander leaves, garlic, red onion in the salsa. Cornstarch can be used to thicken if necessary. **Couscous: bring broth to a boil with dried cherries, a little butter, salt, and pepper. Remove from heat, add wheat semolina, and let aside to swell for 5 to 10 minutes before serving; **Stuffing: combine dried cherries, celery, onion, garlic, stale bread cubes, broth, egg, thyme, and parsley in a mixing bowl and stuff a fowl or veal cutlet with this mixture.