Dessert: Cherry Frozen Yogurt
Based on a recipe from Simply Recipes
This is a lower calorie version of the recipe on which it is based. Yogurt of any fat content can be used. The lower the fat content of the yogurt, the more liquor is required to keep the ice crystals small, so adjust accordingly.
2 Tbs. freshly squeezed lemon juice
1/2 c. sugar
1 1/2 c. lowfat, plain yogurt
1 1/2 oz. liquor (kirsch, vodka, amaretto, etc.)
1. Combine cherries, lemon juice and sugar in a medium pot over a medium flame. Use a potato masher to break up the cherries as they thaw. Once the sugar has dissolved, remove the pan from the heat and puree the contents using an immersion blender, blender or food processor.
2. Combine yogurt and cherry puree in a bowl using a whisk. Place bowl in freezer for 20 minutes.
3. Mix alcohol into the chilled mix and pour yogurt mixture into an ice cream maker. Process for 30 minutes. Empty ice cream maker into a container and freeze for several hours, until frozen yogurt reaches scoopable consistency.
