Recipe Image

Yogurt with Rosemary-Red Fruit Compote

  • 20 m
  • 1 d 30 m
Diabetic Living Magazine
“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.”

Ingredients

    • 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)

Directions

  • 1 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.
  • 2 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.
  • 3 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.
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