Cherry Yogurt Recipe
Cherry Yogurt Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Serve wholesome granola over this thick, rich yogurt for a quick breakfast. Or layer it in a parfait glass with granola and fruit for something special. It will keep in the refrigerator for the week. Look for 100% cherry juice at the store, since the cocktail blends have added sugar. —Taste of Home Test Kitchen
Recommended: 9 Snack Ideas for Kids
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 4 cups (32 ounces) reduced-fat plain yogurt
  • 1 cup frozen pitted dark sweet cherries, thawed and quartered
  • 1/2 cup cherry juice
  • 3 tablespoons confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Directions

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. Yield: 3 cups.
Originally published as Cherry Yogurt in Healthy Cooking February/March 2009, p48

Nutritional Facts

1/2 cup: 147 calories, 3g fat (2g saturated fat), 10mg cholesterol, 115mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 reduced-fat milk, 1/2 fruit.

  • 4 cups (32 ounces) reduced-fat plain yogurt
  • 1 cup frozen pitted dark sweet cherries, thawed and quartered
  • 1/2 cup cherry juice
  • 3 tablespoons confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  1. 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.
  2. 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. Yield: 3 cups.
Originally published as Cherry Yogurt in Healthy Cooking February/March 2009, p48

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MY REVIEW
tkarinas User ID: 4389335 179189
Reviewed Feb. 4, 2010

"I would not make this recipe for me, but my family loves it, so I would definitely make it for them. I do not like yogurt, but they do. It's a keeper, for them, not me."

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