Ingredients for Cherries Amandine
- Tart Red Cherries
- 1 tablespoon cornstarch
- 1 1/2 teaspoons almond extract
- 5 tablespoons granulated sugar
- Plain Nonfat Yogurt
- Almonds
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How to Make Cherries Amandine
- Drain one (14.5 ounce) can of pitted cherries, reserving 1/4 cup of the juice.
- In a small saucepan, combine the reserved cherry juice, 1 tablespoon cornstarch, 1 teaspoon almond extract, and 3 tablespoons granulated sugar.
- Whisk until the cornstarch is completely dissolved.
- Add the drained cherries to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Reduce heat to low and simmer for 1 minute, stirring continuously.
- Remove from heat and transfer the cherry mixture to a bowl. Cover and refrigerate for at least 2 hours to chill completely.
- In a separate small bowl, combine 1 cup plain yogurt (or soy yogurt for lactose-free), 1/2 teaspoon almond extract, and 2 tablespoons granulated sugar.
- Whisk until the sugar is dissolved and the mixture is smooth.
- Refrigerate the yogurt topping for at least 1 hour to chill.
- To serve, divide the chilled cherries evenly among 4 serving bowls or sherbet glasses.
- Top each serving with an equal amount of the chilled yogurt mixture.
- Garnish with 1/4 cup sliced almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
100g
Fat
1g
Carbs
10g
