Nutrition per serving may change if servings are adjusted.
3 cups plain yogurt (see Tip)
¾ cup frozen unsweetened pitted tart red cherries
¾ cup fresh cranberries
⅓ cup pomegranate juice
3 tablespoons honey
1 sprig fresh rosemary
2 teaspoons pomegranate juice
1½ teaspoons cornstarch
1 cup frozen or fresh unsweetened red raspberries
Fresh rosemary (optional)
Prepare yogurt cheese: Line a yogurt strainer, sieve or a small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve or colander over a bowl. Spoon in plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store yogurt cheese in refrigerator until compote is ready.
Prepare compote: In a medium saucepan, combine cherries, cranberries, the ⅓ cup pomegranate juice, the honey and the one sprig rosemary. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 5 minutes or until cranberries start to pop.
In a small bowl, combine the 2 teaspoons pomegranate juice and the cornstarch. Add to berry mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in raspberries. Cool for 10 minutes; discard rosemary sprig. Serve warm compote over yogurt cheese. If desired, garnish with additional fresh rosemary.
Tip: Use a brand of yogurt that contains no gums, gelatin or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.
To prepare ahead: The yogurt cheese can be made ahead and stored in the refrigerator for up to 1 week before serving.