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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I don't know about you, but I love the combination of cherries and almonds! They just seem to go together. This recipe blends the two flavors with an almond-laced creamy topping. The recipe comes from the cookbook Lean and Luscious and Meatless. Prep time does not include chilling time. Can be lactose-free if you use soy yogurt. Ingredients:
1 (1 lb) can tart red cherries, packed in water |
4 teaspoons cornstarch |
1 teaspoon almond extract |
3 tablespoons sugar |
3/4 cup plain nonfat yogurt |
1/4 teaspoon almond extract |
2 teaspoons sugar |
2 tablespoons almonds, sliced |
Directions:
1. Drain cherries, reserving liquid.
2. Place reserved liquid in a small saucepan.
3. Add cornstarch, 1 tsp almond extract, and 3 tablespoons sugar.
4. Mix until cornstarch is dissolved.
5. Add cherries to saucepan and cook over medium heat, stirring, until mixture comes to a boil.
6. Continue to cook, stirring, 1 minute.
7. Place in a bowl and chill.
8. In a small bowl, combine yogurt with remaining almond extract and sugar.
9. Mix well and chill.
10. To serve, divide cherries evenly into 4 serving bowls or sherbet glasses.
11. Divide yogurt topping evenly and spoon over cherries.
12. Garnish with sliced almonds.
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