A warm cherry, raspberry and cranberry compote--with a savory hint of rosemary-- makes a tasty topper for the tangy, thick yogurt in this sophisticated, low-fat dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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 1/3 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.

Nutrition Facts

149 calories; 2 g total fat; 1.2 g saturated fat; 7 mg cholesterol; 87 mg sodium. 356 mg potassium; 27 g carbohydrates; 1.8 g fiber; 23 g sugar; 6.9 g protein; 256 IU vitamin a iu; 6 mg vitamin c; 15 mcg folate; 232 mg calcium; 24 mg magnesium;