375 g fresh cherries, stoned (seeded) and halved
4 tbsp amaretto
1 tsp arrowroot
1 tsp water
600 g tubs soya yogurt
65 g amaretto biscuit, crushed
fresh cherries, to decorate
4 tbsp amaretto
1 tsp arrowroot
1 tsp water
600 g tubs soya yogurt
65 g amaretto biscuit, crushed
fresh cherries, to decorate
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6. Mix the cherries with the liqueur in an ovenproof dish. Cover and cook for 20 minutes.
2. Drain the juice and stir in the arrowroot, blended with water to thicken. Leave to cool.
3. Puree half the compote and blend with the yogurt.
4. Divide the amaretti biscuitsp between 6 tall stemmed glasses. Layer the cherries alternatively with the yogurt mixture. Decorate with fresh cherries.
2. Drain the juice and stir in the arrowroot, blended with water to thicken. Leave to cool.
3. Puree half the compote and blend with the yogurt.
4. Divide the amaretti biscuitsp between 6 tall stemmed glasses. Layer the cherries alternatively with the yogurt mixture. Decorate with fresh cherries.
serving amount
serves: 6
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more information
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