Dessert Recipes - Cherry Yoghurt Pots Recipe

 

Ingredients

• 225 g/8 oz/1 small can of cherries, stoned (pitted) and drained

• 7.5 ml/1 1/2 tsp corn flour (cornstarch)

• 150 ml/2/3 cup plain yoghurt

• 15 ml/1 tbsp clear honey

• 150 ml/2/3 cup whipping cream

• Halved glace (candied) cherries and angelica leaves, to decorate

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Method:

1. Put a little of the cherry juice in a saucepan and blend in the corn flour.

2. Add the remaining juice. Bring to the boil and cook for 2 minutes, stirring. Add the cherries and leave to cool.

3. Spoon into four clear ramekin dishes (custard cups) or individual glass dishes.

4. Blend the yoghurt with the honey. Whip the cream and fold in. Spoon over the cherries.

5. Decorate with halved glace cherries and angelica leaves and chill until ready to serve.