Cherry and Yogurt Pudding, a really simple dessert that can also be offered to kids and not just as a refreshing snack. A delicious recipe ideal even for those who do not feel comfortable making desserts. I started with spoon desserts because I found them easier and quicker to make. Leavened products can cause some problems if you’re not a little bit experienced. If you don’t like cherries, or if it’s out of season when you decide to make the pudding, don’t worry because by following the same procedure, you can make the pudding with the fruit you like best.
If you, like me, love puddings or spoon desserts in general, then don’t miss the upcoming recipes:
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 3/4 cups pitted cherries
- 1 cup plain whole yogurt
- 1/3 cup whole cane sugar
- 2 1/2 tbsps cornstarch
- juice of half a lemon
Tools
- 1 Muffin mold
- 1 Small pot
- 1 Bowl
Preparation
After thoroughly washing the cherries, dry them, pit them, and place them directly in a small pot. Add the sugar and put on a medium-low heat until they have softened. Also, pour in the previously filtered lemon juice and cook until a sort of syrup has formed.
In another pot, put the yogurt, incorporate only the liquid from the cherries filtering it with a sieve, the cornstarch, and mix well. The pulp, instead, is evenly distributed at the base of the muffin molds.
At this point, place on the stove again at medium-low heat and, stirring continuously, wait for the mixture to thicken. Once ready, immediately pour it into the molds, level it, and let it cool. Finally, put the puddings to rest in the refrigerator for at least an hour or more.
Serve our Cherry and Yogurt Pudding, well chilled and directly turned onto a dessert plate.
Tips
Cherry puddings can be kept in the refrigerator for at least two or three days, but covered with plastic wrap, so they do not absorb the flavors and odors of other foods.
They can also be frozen, but be sure to defrost them in the refrigerator and never at room temperature to avoid unpleasant and severe food poisoning.
FAQ (Questions and Answers)
Can I use frozen cherries?
Yes, you can put them directly frozen to cook
