1Combine cream, Xylitol and egg white in a bowl.
2Whip cream until stiff with an electric mixer.
3Pour into ramekins/glasses/bowls
4Place in the fridge for about 1 hour 60 minutes
1Remove the stems of the cherries.
2Remove the pit of the cherry by using a cherry pitter.
3Add about 6-10 cherries to each serving of cream.