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Cherry Fool

Posted by tspbasil
August 30, 2013
Featured in: Sweet Splurges
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A simple dessert idea that mixes cherries with yogurt and cream for a delicious evening treat!

Enjoying the last summer cherries in yogurt and cream.
~by Deanna Segrave-Daly, RD

 

I’m desperately hanging onto the last days of summer – and even though I tell myself fall doesn’t officially start until 9/22 in this part of the world (I’m known to live vicariously through my Aussie blogger pals during our winter months), the stark reality is once September hits, it’s gone, baby.

So, I find myself cramming into every eating opportunity every seasonal fruit and vegetable, shining in their last days of summer glory. Daily doses of tomatoes, corn, avocados, sweet peppers, zucchini, plums and my absolute favorite, cherries.

When I saw this simple Blueberry Fool recipe from Nigel Slater’s Ripe featured on Food 52, I was in the kitchen minutes later making it. It was gone by the next day so of course, I needed to make it again, this time with cherries and a few of my adaptations.

And, yes, this recipe calls for heavy cream (though I did lower the amount from the original recipe while upping the amount of nonfat Greek yogurt) but sometimes you do have to splurge and in this case, a little bit of lovely, full-on fat cream goes a long way.

Kind of like squeezing out a few more days of full-on summer.

A simple dessert idea that mixes cherries with yogurt and cream for a delicious evening treat!

A simple dessert idea that mixes cherries with yogurt and cream for a delicious evening treat!

 
 
A simple dessert idea that mixes cherries with yogurt and cream for a delicious evening treat!

Cherry Fool

Yield

serves 6

Ingredients

  • 2 cups sweet cherries, pitted and chopped (about 4 dozen)
  • 1 Tablespoon honey
  • 1 Tablespoon water
  • 1/2 small lemon, juiced
  • 1/8 tsp ground ginger
  • 1/8 tsp almond extract
  • 1 cup non-fat plain Greek yogurt
  • 2/3 cup heavy cream, whipped
  • handful fresh mint leaves for garnish, optional

Directions

  1. In a small pot over medium-low heat, add cherries, honey, water, lemon juice, ginger and almond extract.
  2. Stir and heat for about 10 minutes.
  3. Remove from heat and smash with a potato masher. Cool. 
  4. Combine cherries with yogurt.
  5. Fold in whipped cream.
  6. Chill in refrigerator for about an hour. Serve with fresh mint leaves, if desired.

Click for nutritional information
Calories 152
Carbohydrates 13g
Fiber 1g
Sugar 10g
Fat 10g
Protein 5g
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tspbasil

tspbasil
Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
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