- 3 cups sweet cherries,pitted
- 1/3 cup white sugar
- 1 Teaspoon cornstarch
- pinch of salt
- 2 Teaspoons lemon juice
- 11/4 cups heavy cream
- one 5-6 ounce container, regular or nonfat vanilla yogurt
- 1 Teaspoon vanilla
Place the cherries, sugar, cornstarch,salt and lemon juice in a medium saucepan. Cook over low heat while stirring until sugar dissolves, the cherries have softened and the juices have thickened slightly. Remove from the heat, place in a bowl and let cool to room temperature. Using a shallow bowl such as a pasta bowl will help the cherries to be in a single layer and cool quicker. After the cherries have cooled to room temperature , cover and refrigerate them until cold.
In a large bowl beat the heavy cream until soft peaks form. Add the yogurt and vanilla, continue beating until medium peaks form and the mixture is creamy and very thick.
Using a spatula, gently fold the sweet cherries into the whipped cream mixture just until streaks of sweet cherries form. You don’t want to mix it together completely. Place in dessert dishes. Refrigerate until cold, garnish and serve.