Dark Cherry Merlot Sauce over Yogurt

4 Reviews
ADD YOUR REVIEW
Photo: Romulo Yanes; Styling: Kira Corbin
Hands-on Time
10 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1/2 cup yogurt and about 1/4 cup sauce)
By Deb Wise
April 2013
RECIPE BY Cooking Light

We love the flavor of a tangy fro-yo with this sweet sauce, but ice cream is also nice.

Ingredients

  • 2 cups unsweetened frozen pitted dark sweet cherries, thawed
  • 1 cup merlot
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 cups vanilla fat-free frozen yogurt

Nutritional Information

  • Calories 211
  • Fat 0.0g
  • Protein 4.7g
  • Carbohydrate 39.9g
  • Fiber 2g
  • Cholesterol 10mg
  • Iron 0.2mg
  • Sodium 137mg
  • Calcium 121mg

How to Make It

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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Ratings & Reviews

tpetricini's Review

tpetricini
June 20, 2013
Delicious, but took forever to reduce and like other reviewers said, was not thick.

TheMomChef's Review

straightscallop
April 12, 2013
This is absolutely delicious. Warm, boozy fruit over frozen yogurt. A bit of summer, a bit of winter, all scooped out into one delicious, fat free bowl of spring. You can read my full review at Taking On Magazines. http://bit.ly/16SbZSO

casova's Review

RachelCo
April 07, 2013
Pretty good. I liked it, my husband didn't care for it though. Not as sweet as I thought so I might add a bit more sugar next time.

RachelCo's Review

casova
March 31, 2013
Takes about 15-20min on low simmer to reduce then it's quite good.

straightscallop's Review

TheMomChef
March 19, 2013
It didn't really thicken. Maybe I did something wrong, but it was still pretty loose when all was said and done. Also, the alcohol flavor was a little too strong for me, but I'm a lightweight! My family loved it. I'll tweak the recipe a bit next time.
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