1/4 teaspoon almond extract (omit for nut-free option)
1 cup heavy whipping cream
1/2 cup confectioners' (icing) sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 tablespoon lemon juice
In a large saucepan, combine the granulated sugar and cornstarch. Stir to blend, and add the water and lemon juice. Bring to medium-high heat and add the pitted Bing Cherries. Cook, stirring occasionally, until the sauce comes to a boil. Reduce heat and continue cooking until the sauce thickens. Remove from heat, stir in almond extract, and allow to cool completely. (Note: The sauce can be made ahead and refrigerated for one day before using.)
In a deep mixing bowl, beat the whipping cream, confectioners' sugar and vanilla until stiff peaks form. Set aside.
In a medium mixing bowl, beat the cream cheese until smooth. Add the lemon juice and Bing Cherry sauce, and continue beating until uniform in colour. This will break up the cherries as well.
Fold the whipped cream into the cream cheese mixture, reserving 3/4 cup for garnishing the parfaits. Spoon into dessert glasses and refrigerate for at least one hour. These can be prepared up to a day before serving. Garnish with whipped cream, chocolate shavings, and additional Bing Cherries, if desired.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2012/06/gluten-free-bing-cherry-cheesecake-parfait.html