Cherries and toasted almonds are a perfect flavour pairing: here, they're combined with vanilla frozen yoghurt and made into a ruby-red topping for the sundaes.
500 ml reduced-fat vanilla frozen yoghurt
1¾ cup stoned cherries (650 g total weight with stones)
¼ cup chopped toasted almonds
½ cup cherry or raspberry jam
2 teaspoons cornflour
1 tablespoon cold water
1 teaspoon vanilla essence
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Directions Preparation:30min › Cook:5min › Extra time:1hour40min › Ready in:2hours15min
Let the frozen yoghurt stand in the refrigerator for 30 minutes or until softened. Stone the cherries; chop 3/4 cup of the cherries and halve the other 1 cup. Mix the cornflour with the 1 tablespoon of water.
Scoop the softened yoghurt into a medium bowl and stir in the chopped cherries and 2 tablespoons of the almonds. Return the bowl to the freezer for 1½ hours or until refrozen.
Meanwhile, combine the halved cherries, jam and cornflour mixture in a medium saucepan. Bring to a simmer over moderate heat, stirring, and cook for 1 minute or until thickened. Stir in the vanilla essence.
Serve the cherry sauce, either warm or at room temperature, with the yoghurt. Sprinkle with the remaining almonds and serve.
This came out great and my guests loved it! I wasn't sure how much cherries I should've had because 1 3/4C weighed just 400g; I ended up going by volume and wound up with plenty. I made my own frozen yogurt (using honey vanilla Greek yogurt), adding the chopped cherries and 2T toasted almonds during the last 5 minutes of my ice cream machine's cycle. The fruit sauce was delectable. Nice and tart yet the perfect sweetness. I went with the raspberry jam because that's what I had (I strained out the seeds), and thinned the sauce with a tablespoon or so of water. Stoning the cherries was a bit of work, but had a yummy outcome! - 26 May 2013