Yogurt Cream with Cherry Sauce
- For the yogurt cream
- 200 grams cream cheese (low-fat)
- 500 grams Yogurt (0.1% fat)
- 100 grams Whipped cream
- 3 tablespoons sugar (to taste)
For the cherry sauce, drain cherries and reserve about 100 ml (approximately 3 ounces) of the juice (if using fresh cherries, remove pits). Add cinnamon and mint leaves to the cherry juice, pour into a saucepan and bring to a boil. Remove the mint leaves, stir in cornstarch, and return to a boil. Add the cherries and remove from heat to cool down.
For the cream yogurt, whip the cream cheese and sugar until smooth. Beat the cream until stiff peaks form and gently fold into the cream cheese. Spoon the yogurt cream into 4 dessert glasses. Place the cooled sauce on top of the cream. Garnish with fresh mint. Pour any remaining sauce in a bowl to serve with the cream.