Be sure to let the frozen yogurt stand in the refrigerator for about 30 minutes before serving so it will be soft enough to scoop. To bring out the flavor in the almonds, toast them for about 5 minutes in a toaster oven.
2 cups frozen pitted sweet cherries, thawed
1/2 cup raspberry all-fruit spread
1 tablespoon balsamic vinegar
2 teaspoons cornstarch blended with 1 tablespoon water
1/8 teaspoon almond extract
1 pint vanilla low-fat frozen yogurt 2 tablespoons sliced almonds
1 In a medium saucepan, combine the cherries, fruit spread, vinegar, and cornstarch mixture. Bring to a simmer over medium heat. Cook, stirring, until slightly thickened, about 1 minute.
2 Remove from the heat and stir in the almond extract. Let the cherry sauce cool to room temperature.
3 Serve the frozen yogurt topped with the cherry sauce and the almonds. Makes 4 servings
total fat 3.6g
saturated fat 1.1g
dietary fiber 3g
good source of: calcium, riboflavin, vitamin B12
Low in calories (1/2 cup has only 52) and bursting with flavor, cherries contain soluble fiber and vitamin C as well as phytochemicals. Proponents of a folk remedy for gout believe that drinking cherry juice can help relieve pain and inflammation linked to gout, though there is no scientific evidence to support this belief.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.