Red Cherry Frozen Yogurt Sundae Recipe - Cooking Index
Red Cherry Frozen Yogurt Sundae Recipe - Cooking Index
Sour cherries are smaller and softer than sweet cherries. While too tart to eat raw, sour cherries are best for pie making and preserves. The cherry season is short in most parts of the country, but, fortunately, canned sour cherries are available. This recipe adds a little zip to frozen yogurt. Try the sauce over slices of low-fat, low-sugar cakes too.
Courses: Dessert| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 tablespoon | 15ml | Cornstarch or arrowroot |
| 1 | Sour cherries - (16 oz) - drained, | |
| Reserving 1/2 cup of the liquid | ||
| 1/4 teaspoon | 1.3ml | Vanilla |
| 2 cups | 474ml | Low-fat frozen vanilla yogurt |
In a saucepan over low heat, combine the sugar and cornstarch. Stir well to keep the cornstarch from clumping and cook for 1 minute.
Add the reserved juice from the cherries to the sugar-cornstarch mixture. Cook over low heat, stirring constantly until thick and clear, about 2 to 3 minutes. Add the cherries and cook for 10 minutes, stirring occasionally. Add the extract and remove the cherries from the heat.
Scoop the yogurt into 4 serving dishes. Pour 1/2 cup of the cherries over each serving of yogurt.
This recipe yields 4 servings. Serving size: 1 sundae.
Exchanges Per Serving: 3 Carbohydrate.
Nutrition Facts: Calories 215; Calories from Fat 14; Total Fat 2g; Saturated Fat 1g; Cholesterol 8mg; Sodium 47mg; Carbohydrate 48g; Dietary Fiber 2g; Sugars 35g; Protein 4g.
Source:
American Diabetes Association at http://www.diabetes.org
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