Greek yogurt with quick cherry compote
Cherries cooked in five minutes into a ruby sauce for yogurt.
Open in the appPer serving
- Calories
- 371 kcal
- Protein
- 26.8 g
- Carbohydrates
- 51.7 g
- Fat
- 8.3 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Nonfat Greek yogurt200 g
- Cherries150 g
- Brown sugar1 teaspoon
- Lemon juiceto taste
- Almonds12 g
- Italian rusks2
Contains: gluten, lactose, nuts,
In season: May – July
Method
- Wash the cherries, remove the stalks and stone them with a cherry pitter or by cutting them in half around the stone.
- Put them in a small pan with the brown sugar and a few drops of lemon juice and cook over medium heat for 5 minutes, stirring, until soft and in a syrupy red sauce.
- Take off the heat and let the compote cool for a few minutes; meanwhile roughly chop the almonds.
- Spoon the Greek yoghurt into a bowl and add the compote.
- Finish with the almonds and serve with the rusks.
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