Yogurt with Rosemary-Red Fruit Compote
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
Ingredients
Directions
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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.
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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.
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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.
Tips
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
1 other carbohydrate, 1/2 fruit, 1/2 milk