Recipe by Cynna
Cherry season will soon be upon us! If you can't get your hands on fresh cherries, frozen ones will do the job too. Wonderful dessert soup to serve on a hot summer evening. Luscious and complex! Time to cook includes time to chill.
Top Review by free-free
Berry, berry nice!! I had fresh raspberries but had to use frozen cherries. I also did not have cheesecloth so I drained my berry mix with a very fine mesh strainer, and admit I left a few seeds behind along the way!! I was still pleased with the results - Mine came out to be more of a pudding than a soup...it reminded me of a "yogurt & fruit pie" recipe, only the yogurt was not as thick here (in the pie it would have been drained of all its liquid). The colors were spectacular and made me wish I had prettier bowls to layer the mixtures in. This was served for a lovely weekend brunch with berry and nut muffins - WONDERFUL - light yet filling!!! I plan to try this again and next time may try plain yogurt - just to see what that results in. A very nice dish, thanks so much for sharing!!
- 1 1⁄2 cups water
- 1⁄2 cup red wine
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 cup cherries (pitted, about 1/3 lb) or 1 cup frozen cherries, defrosted and drained well
- 1 cup fresh raspberries or 1 cup frozen raspberries, defrosted and drained well
- 1⁄4 teaspoon orange zest
- 8 ounces low-fat vanilla yogurt
Directions See How It's Made
- Combine water, wine, sugar, and cornstarch in medium saucepan over medium heat. Stir well.
- Add cherries and raspberries.
- Cook uncovered, stirring often until fruit is soft.
- Remove from heat; let cool.
- Position steel blade in food processor. Add fruit mixture and orange zest and process until smooth, scraping sides of bowl down with spatula between pulses.
- Strain puree through cheesecloth and discard seeds.
- Cover and chill at least one hour.
- Combine 1/2 cup of cherry puree with yogurt in a small bowl and mix well.
- Spoon about 1/3 of the cherry-yogurt mixture into four serving bowls. Set aside remaining cherry-yogurt mixture (you should have about 2 tablespoons).
- Take the remaining cherry puree and divide it evenly between the four bowls, spooning it over the cherry-yogurt mixture in each bowl.
- DO NOT MIX!
- Divide remaining 2 tablespoons of cherry-yogurt mixture and dollop on top of the cherry puree in each bowl.
- Pull a wooden toothpick though dollops to create a pattern.
- Chill again for one hour.
- Can garnish with raspberries and/or cherries for added effect.