Chilled Cheriy Soup
|Frozen pitted cherries||20 Large (No Sugar Added)|
|Water||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄2 Teaspoon|
|Cinnamon stick||2 Inch|
|Lemon peel strip||1|
|Rose wine||2 Tablespoon|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
In small saucepan combine cherries, water, sugar, cinnamon stick, and lemon peel; bring to a boil.
Reduce heat, cover, and let simmer for 20 minutes.
Remove and discard cinnamon stick and lemon peel from cherry mixture.
In measuring cup or small bowl combine wine and cornstarch, stirring to dissolve cornstarch; add to cherry mixture and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
In heatproof bowl stir yogurt until smooth; add cherry mixture and stir to combine.
Cover with plastic wrap and refrigerate until well chilled.