Fresh cherry sundaes

    2 hours 15 minutes

    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.

    1 person made this

    Serves: 4 

    • 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

    Preparation:30min  ›  Cook:5min  ›  Extra time:1hour40min  ›  Ready in:2hours15min 

    1. 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.
    2. 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.
    3. 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.
    4. Serve the cherry sauce, either warm or at room temperature, with the yoghurt. Sprinkle with the remaining almonds and serve.

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    Reviews in English (1)


    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