halved pitted fresh cherries, or thawed and drained frozen cherries
fresh blueberries, or thawed and drained frozen blueberries
light brown sugar
ladyfingers, (see Note)
nonfat vanilla Greek yogurt, (see Note)
toasted sliced almonds, (see Tip)
- Toss cherries, blueberries and brown sugar in a medium bowl. Layer 2 ladyfingers, about 1/4 cup fruit mixture and 2 tablespoons yogurt in four 10- to 12-ounce tumblers or similar-size glasses. Repeat with another layer of ladyfingers, fruit and yogurt. Refrigerate for at least 1 hour or up to 1 day. Top each serving with 1 tablespoon almonds just before serving.
Notes: For this recipe, we recommend using ladyfingers with a soft, sponge-cake texture found in the in-store bakery of most supermarkets. The crunchy Italian ladyfingers (sometimes found near specialty cookies) are too big to fit into individual serving dishes and won’t soften as well. Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets. Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Makes: 4 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat4 g
- Cholesterol14 mg
- Carbohydrates44 g
- Protein9 g
- Sodium30 mg
© Meredith Corporation. All rights reserved. Used with permission.
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