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Afternoon Delight

July 22, 2014

This dessert is truly delightful!  This is another dish that would be great for a bridal shower!  This is my version of “Cherry Yogurt Fool” from Redbook, 2014.  (Kevin Wilson)

2 1/2 c. pitted fresh cherries (after they have been pitted) about one pound (save 12 for toppings)

1/3 c. sugar

1 lemon, juiced and zested

1/4 tsp. cardamom

2 c. heavy cream

1/4 c. powdered sugar

1 1/2 tsp. pure vanilla extract

2 c. plain Greek yogurt

2 oz. white chocolate, shaved into curls with a vegetable peeler

In a food processor, pulse to blend cherries with sugar, lemon juice, lemon zest, and cardamom to make a chunky, yet juicy sauce.  In a large bowl, using an electric mixer, beat heavy cream with powdered sugar and vanilla until stiff peaks form.  Gently fold in yogurt.  Spoon 2 heaping tbsp. of yogurt blend into serving glasses or dessert cups.  Drizzle about 1 tbsp. of cherry sauce over yogurt.  Swirl with tip of knife.  Repeat with 3 heaping tbsp. of yogurt blend and 2 tbsp. of cherry sauce.  Do not swirl.  Cover and refrigerate at least one hour.  Sprinkle with white chocolate swirls and top with cherry before serving.  (Makes about 12 servings.)

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