Rosemary Red Fruit Compote
This cherry, raspberry and cranberry compote makes a sophisticated topper for tangy homemade yogurt cheese in this low-fat dessert.
Servings:
6 servings (1/4 cup each yogurt cheese and compote per serving)
Ingredients
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Yogurt Cheese
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3/4 cup frozen unsweetened pitted tart red cherries
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3/4 cup fresh cranberries
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1/3 cup pomegranate juice
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3 tablespoons honey
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1 sprig fresh rosemary
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2 teaspoons pomegranate juice
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1-1/2 teaspoons cornstarch
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1 cup frozen or fresh unsweetened red raspberries
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Fresh rosemary (optional)
Directions
1.
Prepare Yogurt Cheese. In a medium saucepan, combine cherries, cranberries, the 1/3 cup pomegranate juice, the honey, and the one sprig rosemary. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 5 minutes or until cranberries start to pop.
2.
In a small bowl, combine the 2 teaspoons pomegranate juice and the cornstarch. Add to berry mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in raspberries. Cool for 10 minutes; discard rosemary sprig. Serve warm compote over Yogurt Cheese. If desired, garnish with additional fresh rosemary.
Yogurt Cheese
Line a yogurt strainer, sieve, or a small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in 3 cups plain yogurt.* Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Cover and store yogurt cheese in refrigerator for up to 1 week before serving. Makes about 1-1/2 cups.
Test Kitchen Tip
Use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.
Nutrition information
Calories 149, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 7 mg, Sodium 87 mg, Carbohydrate 27 g, Total Sugar 23 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 23%, Iron 3%. Exchanges: Fruit .5, Milk .5, Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet
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