We love the flavor of a tangy fro-yo with this sweet sauce, but ice cream is also nice.
Cooking Light APRIL 2013
1. Combine cherries, merlot, brown sugar, lemon juice, and salt in a saucepan; bring to a boil. Lightly crush about half of cherries with a potato masher. Reduce heat, and cook until reduced to about 1 cup. Let stand 5 minutes. Spoon warm cherry sauce over yogurt.
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