April 8th, 2012
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
Drain cherries, reserving liquid.
Pulse cherries in a food processor or blender until partially pureed but still somewhat chunky.
In a small pot over medium heat, reduce cherry juice by half or until syrupy. Cool and set aside.
Whip cream with sugar to a soft peak. Fold yogurt and rosewater into whipped cream.
Mix in a little of the pureed cherries.
In four glasses, layer the ingredients, starting with pureed cherries followed by the whipped cream/yogurt mixture, drizzling syrup as you go.
470 calories, 23 g fat, 4 g protein, 67 g carbs, 2 g fibre. Excellent source of vitamins A and D.