Servings: 4
Weight Watcher Smart Points: 17
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Ready In: 150 Minutes
Ingredients
- 2 heaping cups pitted and halved dark, sweet cherries (thawed if frozen)
- 1 cinnamon stick (optional)
- 1/3 cup honey (or to taste)
- 1/2 tsp. lemon zest (I zested half a lemon)
- 1 cup nonfat or lowfat Greek vanilla yogurt*
- 2 tbsp. powdered sugar (or to taste)
- 1 lb. rhubarb, trimmed and cut into 1/2-inch pieces (about 2 cups)
- 1/4 cup water
- 1 cup whipping cream
Instructions
- In a large saucepan over medium heat, combine rhubarb, cherries, honey, water, lemon zest and cinnamon stick
- Bring to boil and cook until the mixture has the texture of applesauce, about 7-10 minutes
- Remove and discard the cinnamon stick
- If there are still large chunks of cherries, remove from heat and cool slightly, then transfer to a food processor or blender and process until the mixture is uniform
- Taste and add more honey if you want it to be sweeter
- Chill in the fridge for at least one hour.In in chilled bowl, whip the cream and powdered sugar until stiff.Place Greek yogurt in a medium bowl and whisk or whip until smooth.Gently swirl in the cherry-rhubarb mixture
- Fold in the whipped cream and swirl it around.Spoon into individual dishes
- Cover and chill for at least an hour or up to 6 hours
- Alternately, I like to put an individual serving in the freezer for 1-2 hours before I eat it; not long enough to freeze it solid, but freezing makes it bit stiffer almost like soft-serve ice cream.
