1 6-ounce container (2/3 cup) nonfat cherry or vanilla yogurt
1 cup halved or chopped pitted fresh cherries or thawed and drained frozen cherries
Place 1/2 cup cherry juice in a medium bowl. Sprinkle gelatin on top and let stand for 1 minute. Bring the remaining 1 1/2 cups cherry juice to a boil in a small saucepan. Add to the gelatin mixture along with sugar to taste and whisk until the gelatin is dissolved. Whisk in yogurt until combined. Divide among 4 small dishes or ramekins. Stir 1/4 cup cherries into each portion. Refrigerate until set, about 4 hours.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
1 mg Cholesterol;
30 g Carbohydrates;
3 g Protein;
1 g Fiber;
29 mg Sodium;
296 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 fruit, 1 carbohydrate (other)
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Note: Superfine sugar dissolves instantly in liquid. It is commonly available in the baking section of most supermarkets, but if you can’t find it, simply process regular granulated sugar in a food processor or clean coffee grinder until very fine.