cherry yogurt

Courtesy of My Greek Table with Diane Kochila

This recipe was originally published on


Sour Cherry Greek Yogurt Mousse



  • 1 envelope (1 tablespoon) unflavored gelatin
  • 2 cups Greek sour cherry spoon sweet
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup plain yogurt1 cup well-chilled heavy cream

Watch the “My Greek Table with Diane Kochilas” episode featuring this recipe.


In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.

In a blender blend together the sour cherry purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt.

In a chilled bowl beat the cream until it holds stiff peaks, fold it into the cherry mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the sour cherry spoon sweet, drained.

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