Cherries With Cherry Vanilla Yogurt Recipes

CHERRY YOGURT

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in the remaining ingredients. Cover and refrigerate until serving.

ADULT CHERRY VANILLA FROZEN YOGURT

Steps:

• Pulse drained cherries in a food processor until chopped. Transfer to a large bowl. Add yogurt, evaporated milk, sugar, half-and-half, milk, and creme de cassis liqueur; mix well.
• Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting.
• Pour the chilled mixture into a freeze-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Transfer frozen yogurt to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.

CHERRIES WITH CHERRY VANILLA YOGURT

Steps:

• Place cherries in small dessert bowl.
• Spoon yogurt over cherries; top with grated chocolate.

CHERRY-ALMOND GRANOLA WITH YOGURT

Steps:

• For the granola: Preheat the oven to 350 degrees F.
• In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
• Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
• For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
• Spoon the yogurt into serving dishes and top with the granola. Serve immediately.

WARM SKILLET SOUR CHERRIES WITH VANILLA ICE CREAM

Steps:

• Rub together sugar and lemon juice in a 12-inch heavy skillet with your fingertips until mixture resembles wet sand. Heat over moderately high heat, swirling skillet slowly, until sugar is melted and pale golden, 5 to 6 minutes. Add butter and swirl skillet until incorporated, about 30 seconds (mixture will bubble up). Add cherries, swirling skillet to coat, and bring to a boil (cherries will exude liquid; caramel will harden). Cook cherries, swirling skillet, until caramel is dissolved, 5 to 8 minutes. Pour through a medium-mesh sieve set over a bowl, then return liquid to skillet and boil until reduced to about 3/4 cup, 6 to 8 minutes. Remove from heat, then add cherries and kirsch. Return to stove and boil 30 seconds.
• Spoon warm cherries into shallow bowls and top with scoops of ice cream.

CHERRY CHIP SCONES

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and 1/4 cup milk; stir into crumb mixture just until moistened. Knead in cherries and chips., On a greased baking sheet, pat dough into a 9-in. circle. Cut into 8 wedges; separate wedges. Brush with remaining milk. If desired, sprinkle with sugar. Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature. Or, microwave each scone on high until heated through, 20-30 seconds.

CHERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In large bowl beat margarine until creamy.
• Beat in sugar.
• When pale and fluffy, add eggs.
• Mix in baking powder,baking sada and almond extract.
• Fold in 1 c flour.
• Mix well by hand.
• Stir in yogurt and 1c floru.
• In greased muffin tin spoon heaping tbl batter.
• To each muffin add 1tsp pie filling.
• Cover with another heaping tbl batter.
• Bake @ 350 degrees 25 minutes.

CHERRY CHEESECAKE FROZEN YOGURT

Steps:

• In a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. Mix in the cherries. Cover the bowl with plastic wrap, and chill until very cold, at least 4 hours.
• Pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. For firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.