Best Cherry Yogurt Recipes

CHERRY-ALMOND GRANOLA WITH YOGURT

Steps:

• For the granola: Preheat the oven to 350 degrees F.
• In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
• Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
• For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
• Spoon the yogurt into serving dishes and top with the granola. Serve immediately.

CHERRY, CRANBERRY, YOGURT JELLO SALAD

Steps:

• 1. Put the 4 cups of water into pan and add the cranberries and the sugar. Stir well to dissolve the sugar. Cook on medium heat until the berries are soft, usually 15-20 minutes. Drain the cranberries and set them aside.
• 2. Bring to boil the 2 cups water and place in a pan or bowl. Add the 2 packages of jello and stir until all the gelatin is dissolved. Add the 2 cups of cold water and mix good. Place the drained cranberries and the nuts. Stir and mix them with the jello.
• 3. Add the yogurt and mix it throughly with the jello mixture. Place in refrigerator until set, usually a few hours. When serving, top it off with some whipped cream. DELICIOUS!!!

CHERRY CHEESECAKE FROZEN YOGURT

Steps:

• In a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. Mix in the cherries. Cover the bowl with plastic wrap, and chill until very cold, at least 4 hours.
• Pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. For firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.

CHERRY AND COCONUT GRANOLA WITH YOGURT

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
• In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
• Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
• Serve granola with yogurt and fruit, if desired.

CHERRY YOGURT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In large bowl beat margarine until creamy.
• Beat in sugar.
• When pale and fluffy, add eggs.
• Mix in baking powder,baking sada and almond extract.
• Fold in 1 c flour.
• Mix well by hand.
• Stir in yogurt and 1c floru.
• In greased muffin tin spoon heaping tbl batter.
• To each muffin add 1tsp pie filling.
• Cover with another heaping tbl batter.
• Bake @ 350 degrees 25 minutes.

CHERRY YOGURT BREAD (LARGE LOAF)

Steps:

• Place all ingredients in the order given into your bread machine.
• Set for regular or rapid bake cycle.

CHERRY YOGURT

Steps:

• 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.

CHERRY YOGURT BREAD (BREAD MACHINE)

Steps:

• Put the ingredients in the bread machine on regular or fast loaf cycle.
• Slice and enjoy (be careful about slicing it while it is still warm).

CHERRY YOGURT SMOOTHIES

Steps:

• In a blender, combine all ingredients; cover and process until blended. Pour into chilled glasses; serve immediately.

CHERRY-ALMOND CRISP YOGURT CUP

Steps:

• Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the almonds and 1 tablespoon of the granola bars.
• Top with remaining almonds and granola bars.

YOGURT PANNA COTTA WITH CHERRY AND PEACH COMPOTE

Steps:

• Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand 10 minutes. Bring cream and sugar to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture and whisk until dissolved. Whisk in yogurt and vanilla. Divide mixture among eight 3/4-cup custard cups. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
• Cut around edges of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto plate. Top with compote.

ADULT CHERRY VANILLA FROZEN YOGURT

Steps:

• Pulse drained cherries in a food processor until chopped. Transfer to a large bowl. Add yogurt, evaporated milk, sugar, half-and-half, milk, and creme de cassis liqueur; mix well.
• Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting.
• Pour the chilled mixture into a freeze-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Transfer frozen yogurt to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.

CHERRY-APRICOT YOGURT SUNDAES

Steps:

• Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.

CHERRY YOGURT PARFAITS

Steps:

• Combine 1 cup pie filling and one cup of yogurt; place about 2 tablespoons each in six parfait glasses. Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt. , Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.

CHERRY YOGURT PARFAITS

Steps:

• Combine 1 cup pie filling and 8 ounces of yogurt.
• Place about 2 tablespoons of mixture in each glass of 6 glasses.
• Top each with 1-2 tablespoons of the graham cracker crumbs.
• Next top that with about 2 tablespoons plain pie filling.
• Next top that with plain yogurt.
• Next top that with remaining graham cracker crumbs.
• Top that last of the pie/yogurt filling.
• If you do have any crumbs left over, you can use those over the top for garnish.
• You may or may not use all of the yogurt.
• I ate it.

BANANA YOGURT BRUNCH BUNDT WITH BLUEBERRY & SOUR CHERRY SAUCE RECIPE - (4.4/5)

Steps:

• Preheat oven 350 degrees For the bundt cake Peel and mash bananas. Set aside. In a large mixing bowl cream together butter and sugar. With an electric mixer combine the yogurt, vegetable oil, eggs and vanilla with the creamed butter and sugar. Next, add the mashed banana. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Gradually blend in the dry ingredients until combined. Prepare a bundt pan with vegetable shortening and flour or spray with baking spray. Pour batter into pan and bake on center rack for 50-55 minutes or until a toothpick inserted comes out clean. Cool in the pan 10 minutes and turn out on to a wire rack to finish cooling. For the sauce Remove stems and make a small slice in the cherry and gently squeeze to remove the pit. Combine the cherries, blueberries, agave and salt in a sauce pan and cook over medium heat for 10 minutes. Mix the cornstarch and water and add to the sauce pan. Bring to a boil and remove from heat. Set aside to cool. Spoon sauce over sliced bundt cake.

CHERRY COMPOTE WITH HONEY YOGURT RECIPE

Steps:

• Bring cherries, currants, and sugar to a simmer in a medium saucepan over medium heat. Cook until fruit is tender and juices are thick enough to coat a spoon, 8-12 minutes. (Fish out lemon zest if using.)
• Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.

BLISTERED CHERRY TOMATOES WITH PARMESAN YOGURT AND TOASTED BREAD

Steps:

• Position a rack in the upper third of the oven and preheat the broiler.
• Put the tomatoes in a large, cold skillet with the oil, garlic, thyme, 3/4 teaspoon salt and a few grinds of pepper. Cook over medium heat until the tomato skins have just burst, about 20 minutes.
• Brush the bread with oil from the skillet and toast under the broiler, turning until golden on both sides, about 1 minute.
• Stir together the yogurt, Parmesan and capers if using. Season with salt and a few grind of pepper.
• Slather the toasts with the Parmesan-yogurt and top with the tomatoes and a few grinds of pepper.

CHOCOLATE CHERRY GREEK YOGURT MUFINS RECIPE

Steps:

• 1-Preheat oven to 350F and spray a regular sized muffin pan with non stick spray. 2-In a bowl, using an electric mixer beat together your egg, egg whites and brown sugar, stir in your yogurt, apple sauce and vanilla. 3-Mix in flour, baking powder, baking soda and cocoa powder. 4-Fold in your cut cherries. 5-Fill 10 muffin cups with batter and bake in oven for approx 25 minutes. 6-Let cool 5 minutes.. Makes 10 muffins at 2 smart points each (2PP) Best stored in sealed container, after 1 day store in fridge. Nutritional info per muffin (not incl cherries) Calories 80...Fat 0.7g..Sat fat 0.2g...Carbs 14.5g...Fiber 0.7g..Sugars 3.4g..Protein 4.2g

CHERRIES WITH CHERRY VANILLA YOGURT

Steps:

• Place cherries in small dessert bowl.
• Spoon yogurt over cherries; top with grated chocolate.