Greek Yogurt and Cherries, Two Ways

With my cherry purchasing gone mad over the past couple of months, I needed to up the eating quotient from merely one pound per day to at least two. There's always some greek yogurt to be found in my fridge as well. Two fabulous ingredients and two fabulously different ways to serve them....

The first recipe using these two ingredients was courtesy of my BFFs over at Food Network. This magazine just brings so much joy to this house.

While not the most difficult recipe out there, the combination of tangy greek yogurt with sweet black cherries is perfect for hot summer days. The best part is that while this feels decadent, it's pretty much the same thing I eat for breakfast half the time--just in frozen form.

For this cherry frozen yogurt, you just take 2 cups of greek yogurt (or regular yogurt strained in a cheesecloth overnight) add a bit of vanilla extract and honey to taste and process per your ice cream maker's instructions. In the last couple of minutes, add one cup pitted and chopped cherries and churn until mixed in. Freeze for additional 2 hours.

The second recipe had an almost identical ingredient list, with the addition of some red wine. Take two cups of pitted cherries, throw in one cup of red or white wine, add a drizzle of honey and a splash of vanilla and cook it all for about 20 minutes or until the wine cooks down to a syrup. Ta-da--you have a cherry compote. Perfect for drizzling on a bit of greek yogurt.