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