SUMMER CHERRY RECIPES
ROAST PORK TENDERLOIN
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Cherry Danish
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Steak and Arugula Salad with Cherries
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Cherry Chicken Salad
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Steak and Arugula Salad with Cherries
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Cherry Chicken Salad
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RECIPES
Menu
BREAKFAST
Breakfast Recipes
ENTREES
Entree Recipes
SALADS
Salad Recipes
DRINKS
Drink Recipes
DESSERTS
Dessert Recipes
CONDIMENTS
Condiment Recipes
SNACKS
Snack Recipes
SWEET CHERRY PRESERVATION
Preservation Recipes
Cherry Clafoutis
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Course: Dessert
Servings: 8
Calories: 242kcal
Cherry Clafoutis is a classic French dessert that is loved around the world. It’s a delicious blend of fresh dark, sweet cherries in a rich, dense custard. And the best surprise? It’s super easy to make and tastes amazing whether it’s served warm or at room temperature. Perfect treat for any day.
Ingredients
- 1 pound Northwest Cherries pitted
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup sugar
- 1 tsp teaspoon
- 4 eggs
- 1 1/4 cups half and half
- powdered sugar
- 3 tbsp butter softened, for buttering the dish
Instructions
- Prep the cherries: Preheat the oven to 375℉. Remove the stems from the cherries. Wash and dry the cherries. Pit the cherries using a cherry pitter (recommended) or a knife.
- Make the batter: Boil the half and half, then remove from the heat. Let the cream cool for about 5 minutes. Blend the batter with a blender or hand mixer until it is smooth. Add cream, eggs, sugar, vanilla, flour, and salt to a bowl or blender. Mix until smooth with no lumps.es.
- Assemble and bake the clafoutis: Butter the skillet. Arrange the cherries in the skillet. Pour the batter over the cherries. Bake for about 45 minutes or until it is fully cooked.
- Finish: Dust with powdered sugar. Serve.
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Fresh Cherry Pizza
Course: entree
Servings: 4
Calories: 466kcal
Cherry season means fresh, light flavors are the star of the show. While cherries may not be the first topping that comes to mind for pizza, they certainly should be. Fresh cherries add a pop of sweetness and pair perfectly with pesto, mozzarella cheese, and slices of shallot or red onion. This fruit and veggie pizza is delicious on its own, or you could add meat such as ground sausage or prosciutto for extra protein.
Ingredients
- 1 ball of pizza dough
- 2 tbsp pesto
- 12 fresh cherries, pitted and sliced in half
- Fresh mozzarella cheese
- Shallot or red onion, sliced
Instructions
- Stretch and shape the pizza dough.
- Brush the pesto over the stretched pizza dough.
- Top the pizza dough with mozzarella cheese.
- Top with sliced cherries and sliced shallot.
- Cook the pizza either in an outdoor pizza oven or inside in your home oven. Once cooked, remove the pizza from the oven and finish it with finely grated parmesan cheese.
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Whole Wheat Scones With Fresh Cherry Compote
Course: Breakfast
Servings: 6
Calories: 436kcal
Ingredients
Fresh Cherry Compote:
- 1 lb fresh cherries, pitted
- 1 tbsp sugar
- 1 tbsp water
Whole Wheat Scones:
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, cold
- 1 egg
- 4 tbsp Greek yogurt
- 3 tbsp cold milk
Instructions
Fresh Cherry Compote:
- Combine the fresh cherries, sugar, and water in a small saucepan. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer the mixture, uncovered, until slightly thickened. Simmer about 10 minutes, stirring frequently. Mash the cherries with a fork if desired.
Whole Wheat Scones:
- Whisk together the whole wheat flour, brown sugar, baking powder, and salt in a large mixing bowl.
- Using a cheese grater, grate the cold butter into the dry ingredients. Mix with a fork, wooden spoon or spatula until the butter is incorporated.
- Mix in the egg, Greek yogurt, and milk. Transfer the mixture onto a well-floured countertop.
- Knead the dough with your hands, folding multiple times in the process. Work in enough flour so it’s not sticky to touch.
- Form the dough into a circle. Cut the circle into 6 equal-sized triangles. Place the scones on a baking sheet lined with parchment paper.
- Preheat the oven to 350 degrees. While the oven preheats, place the baking sheet in the freezer to allow the scones to chill.
- Once the oven has preheated, brush the tops of the scones with milk. Sprinkle with sugar if desired. Bake for 22 to 24 minutes until golden.
- Serve warm scones with fresh cherry compote.
Notes
Looking for the ideal summer breakfast or something to serve for a brunch spread? Turn to fresh cherries! Make a quick and easy fresh cherry compote to dress up the top of whole wheat scones. It could also be spooned over waffles, pancakes, or toast
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Roast Pork Tenderloin with Cherry Sauce
Cook Time: 30 minutes minutes
Course: entree
Servings: 2
Roast Pork Tenderloin with Cherry Sauce is a quick and comforting 30 minute meal that combines the best flavors of summer in every fork full. The roast pork tenderloin is moist and juicy while the sweet northwest cherries and fresh thyme complement the flavor of the meat to perfection
Ingredients
- 1 pork tenderloin (weighing about 1.15lbs in total)
- 1 tbsp Herbes de Provence (if you don't have Herbes de Provence you can use fresh rosemary and thyme)
- 2 tbsp olive oil
- 1 tsp sea salt
- fresh cracked black pepper a few turns of the pepper mill
- 2 cups fresh, sweet, Northwest Cherries
- 1 clove garlic, finely chopped
- 1 tbsp fresh thyme leaves (remove the leaves from the stalk by scraping your fingernail along the stalk from the underside)
- 2 tbsp butter
Instructions
- Preheat your oven to 425 degrees F.First, let's season the pork tenderloin. This can be done the night before and left to marinate in the fridge if you wish, however I often do this immediately before cooking to be honest. Remove the pork tenderloin from the package and pat dry with a paper towel. I always hear Julia Child's voice in my head when I pat the meat dry. It won't sear properly if you don't!Set in a bowl and sprinkle with the Herbes de Provence, olive oil, salt and pepper. Make sure each filet is fully coated. Set aside.(Please make sure to secure your cutting board before you start cutting - you can do this with a damp paper towel or with jar gaskets like I do)Slice the cherries. If you have a cherry pitter, use that, it makes it so easy. I don't have one surprisingly so I slice around the pit making 4 slices. I like to leave the sweet cherries in big pieces as they look so pretty.Slice the ends off the garlic and then, using the flat side of your knife, press down with your palm to smush the garlic - the peel will come right off (Le Chef's tip - no fancy gadgets needed). Slice thinly.In an oven safe pan (like a dutch oven) heat a tbsp of olive oil over medium heat on the stove.Place the pork loin in the oil. Give it a quick sear 3 minutes (or until golden brown) on each side (each of the 4 sides of the loin should be browned). Flip over using a pair of kitchen tongs.Remove the pan from the burner and place in the middle rack of the preheated oven, uncovered for 15 minutes with half of butter sliced on top in thin slices. The meat will still be slightly pink inside - it will continue to cook as it rests. This is the key to juicy pork tenderloin. The seared outsides locks all the moisture inside. It is delicious! If you have a meat thermometer, the internal temperature should read 145 degrees right out of the oven.Remove pan from the oven and extract the pork tenderloins and set on a cutting board to rest for 10 minutes at room temperature. If you don't let the tenderloin rest, all the juices will run out of the meat when you cut it and you will be left with dry pork. Not good.Now is the time to make the cherry sauce. Put the oven pan back on the burner over medium heat. Add the remaining tbsp of butter and the garlic, cherries and thyme to make a quick pan sauce..Use a rubber spatula to gently scrape all the browned bits off the bottom of the pan - this is where all the flavor is!Simmer for 10 minutes until the cherries are soft and the sauce has thickened slightly.Turn off the heat and serve immediately.If you are serving with wild rice (like in the photo) I recommend cooking your rice to package instructions before you begin the meat as cooking time can be longer.https://lechefswife.com/roast-pork-tenderloin-with-cherry-sauce/
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Cherry Danish
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Course: Dessert
Servings: 12
Calories: 294kcal
Whip up this irresistible Cherry Danish with cream cheese and watch everyone’s eyes light up! It’s a sweet indulgence that’s both quick and easy. Plus, it’s crafted with flaky puff pastry, luscious cherry pie filling, and decadently sweetened cream cheese. A surefire hit for any treat!
Ingredients
Ingredients for the cream cheese filling
- 8 oz package cream cheese softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 egg
- 1 package frozen puff pastry sheet
Ingredients for the cherry filling
- 2 cups Northwest Cherries pitted
- 1 tbsp corn starch
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
Ingredients for the glaze
- 1 cup powdered sugar
- 1 tbsp milk
- 1 1/2 tsp lemon juice
Instructions
- Make the Cream Cheese Filling: Mix softened cream cheese, powdered sugar, vanilla and almond extract in a bowl. Add the egg to the mixture and combine.
- Gather the Cherry Filling: Use the cherry pie filling recipe and make a batch.
- Make the Danish: Roll out thawed puff pastry sheets on a floured surface to 12 x 12-inch squares. Cut each sheet into 6 squares and create a 1-inch border around each. Place squares on a parchment-lined baking sheet and brush borders with egg wash. Add a heaping tablespoon of cream cheese mixture and 1 tbsp of cherry mixture to each square.
- Bake at 400°F for 15 minutes.
- Make the Glaze: Mix 1 cup powdered sugar, 1 tbsp milk, and 1 1/2 tsp lemon juice for the glaze. Drizzle glaze over cooled pastries.
Notes
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Fresh Cherry Crisp
Course: Dessert
Servings: 8
Calories: 303kcal
While special occasions certainly call for elaborate desserts, sometimes you just want to put together something simple to share with family and friends. In summer, let fruit be the star of the show with a quick and easy fruit crisp. Juicy fresh cherries make for the ideal base to dress up with a crisp topping, resulting in the perfect combination of flavors and textures. Throw it all together in a cast iron skillet or cake pan, bake, and serve with a scoop of vanilla ice cream for the ultimate summer treat.
Ingredients
For the Cherry Layer:
- 2 1/2 ball pounds fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour
- Juice of half of a lemon
For the Crisp Topping:
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, add the cherries, sugar, flour, and lemon juice. Stir until combined. Transfer to a greased cast iron skillet or 9 X 13-inch cake pan.
- In a mixing bowl, whisk together the flour, oats, sugar, baking powder, and salt until well combined. Pour the melted butter into the dry ingredients mixture. Use a fork to mix until combined.
- Pour the cherry mixture into the cast iron to create an even base layer. Cover evenly with the crisp topping.
- Bake the cherry crisp for one hour until the cherries are bubbly and the top is golden. Serve warm with a scoop of vanilla ice cream or gelato.
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Fresh Cherry & Spinach Summer Salad
Prep Time: 10 minutes minutes
Course: Salad
Servings: 4
Calories: 430kcal
Throw together a hearty, fresh, and light salad for summer in just a few minutes. Embrace a combination of fruit and nuts with the addition of fresh cherries and pecans, with spinach as the ideal base. Of course, you can choose to use other greens such as arugula, butter lettuce, or mixed greens. Mix together a quick homemade dressing for the perfect tangy topping to tie it all together.
Ingredients
- 6 cups fresh spinach
- 1 cup fresh cherries, pitted and sliced in half
- 1/4 red onion, sliced
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1/2 tbsp maple syrup
- salt and pepper, to taste
- 1/4 cup crumbled feta cheese
- 1 cup pecans, chopped
Instructions
- In a large bowl, combine the spinach, cherries, and red onion. In a small bowl or jar, add the olive oil, red wine vinegar, maple syrup, and salt and pepper. Mix to combine. Pour the dressing over the spinach mixture and toss to combine. Top the salad with crumbled feta cheese, chopped pecans, and additional sliced cherries.
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Cherry Yogurt Bark
Course: Dessert
Servings: 24
Calories: 48kcal
Looking for a simple, protein-packed snack? Treat yourself to this cherry yogurt bark recipe. It’s the perfect mid-day snack or dessert to help you stay to cool this summer. This easy-to-make recipe requires just a handful of ingredients and a mere 5 minutes of preparation before freezing it to perfection.
Ingredients
- 32 oz container of plain Greek Yogurt
- 2 tsp honey
- 1 cup of pitted Northwest Cherries Dark Sweet Cherries quartered
- 1/2 cup sliced almonds
- 1/4 cup chia seeds
Instructions
- Add the yogurt and honey to a medium sized bowl and mix until combined. Line a medium sized sheet pan with parchment paper and evenly spread the yogurt on top.
- Sprinkle the quartered cherries, almonds and chia seeds in an even layer. Then, place the sheet pan in the freezer until set, at least 2 hours.
- Once set, remove from the freezer and break into small pieces. Enjoy immediately.
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Fresh Cherry Crisp
Course: Dessert
Servings: 8
Calories: 303kcal
While special occasions certainly call for elaborate desserts, sometimes you just want to put together something simple to share with family and friends. In summer, let fruit be the star of the show with a quick and easy fruit crisp. Juicy fresh cherries make for the ideal base to dress up with a crisp topping, resulting in the perfect combination of flavors and textures. Throw it all together in a cast iron skillet or cake pan, bake, and serve with a scoop of vanilla ice cream for the ultimate summer treat.
Ingredients
For the Cherry Layer:
- 2 1/2 ball pounds fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour
- Juice of half of a lemon
For the Crisp Topping:
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, add the cherries, sugar, flour, and lemon juice. Stir until combined. Transfer to a greased cast iron skillet or 9 X 13-inch cake pan.
- In a mixing bowl, whisk together the flour, oats, sugar, baking powder, and salt until well combined. Pour the melted butter into the dry ingredients mixture. Use a fork to mix until combined.
- Pour the cherry mixture into the cast iron to create an even base layer. Cover evenly with the crisp topping.
- Bake the cherry crisp for one hour until the cherries are bubbly and the top is golden. Serve warm with a scoop of vanilla ice cream or gelato.
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Cherry Clafoutis
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Course: Dessert
Servings: 8
Calories: 242kcal
Cherry Clafoutis is a classic French dessert that is loved around the world. It’s a delicious blend of fresh dark, sweet cherries in a rich, dense custard. And the best surprise? It’s super easy to make and tastes amazing whether it’s served warm or at room temperature. Perfect treat for any day.
Ingredients
- 1 pound Northwest Cherries pitted
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup sugar
- 1 tsp teaspoon
- 4 eggs
- 1 1/4 cups half and half
- powdered sugar
- 3 tbsp butter softened, for buttering the dish
Instructions
- Prep the cherries: Preheat the oven to 375℉. Remove the stems from the cherries. Wash and dry the cherries. Pit the cherries using a cherry pitter (recommended) or a knife.
- Make the batter: Boil the half and half, then remove from the heat. Let the cream cool for about 5 minutes. Blend the batter with a blender or hand mixer until it is smooth. Add cream, eggs, sugar, vanilla, flour, and salt to a bowl or blender. Mix until smooth with no lumps.es.
- Assemble and bake the clafoutis: Butter the skillet. Arrange the cherries in the skillet. Pour the batter over the cherries. Bake for about 45 minutes or until it is fully cooked.
- Finish: Dust with powdered sugar. Serve.
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Fresh Cherry Pizza
Course: entree
Servings: 4
Calories: 466kcal
Cherry season means fresh, light flavors are the star of the show. While cherries may not be the first topping that comes to mind for pizza, they certainly should be. Fresh cherries add a pop of sweetness and pair perfectly with pesto, mozzarella cheese, and slices of shallot or red onion. This fruit and veggie pizza is delicious on its own, or you could add meat such as ground sausage or prosciutto for extra protein.
Ingredients
- 1 ball of pizza dough
- 2 tbsp pesto
- 12 fresh cherries, pitted and sliced in half
- Fresh mozzarella cheese
- Shallot or red onion, sliced
Instructions
- Stretch and shape the pizza dough.
- Brush the pesto over the stretched pizza dough.
- Top the pizza dough with mozzarella cheese.
- Top with sliced cherries and sliced shallot.
- Cook the pizza either in an outdoor pizza oven or inside in your home oven. Once cooked, remove the pizza from the oven and finish it with finely grated parmesan cheese.
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Fresh Cherry Crisp
Course: Dessert
Servings: 8
Calories: 303kcal
While special occasions certainly call for elaborate desserts, sometimes you just want to put together something simple to share with family and friends. In summer, let fruit be the star of the show with a quick and easy fruit crisp. Juicy fresh cherries make for the ideal base to dress up with a crisp topping, resulting in the perfect combination of flavors and textures. Throw it all together in a cast iron skillet or cake pan, bake, and serve with a scoop of vanilla ice cream for the ultimate summer treat.
Ingredients
For the Cherry Layer:
- 2 1/2 ball pounds fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour
- Juice of half of a lemon
For the Crisp Topping:
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, add the cherries, sugar, flour, and lemon juice. Stir until combined. Transfer to a greased cast iron skillet or 9 X 13-inch cake pan.
- In a mixing bowl, whisk together the flour, oats, sugar, baking powder, and salt until well combined. Pour the melted butter into the dry ingredients mixture. Use a fork to mix until combined.
- Pour the cherry mixture into the cast iron to create an even base layer. Cover evenly with the crisp topping.
- Bake the cherry crisp for one hour until the cherries are bubbly and the top is golden. Serve warm with a scoop of vanilla ice cream or gelato.
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Cherry Chicken Salad
Course: Main Course
Ingredients
- 3 Boneless, chicken breast halves, cooked and diced
- 1/3 cup Northwest cherries Dried or Fresh
- 1/3 cup Diced celery
- 1/3 cup Toasted, chopped pecans
- 1/3 cup Mayonnaise
- 1 tbsp Buttermilk
- salt and pepper to taste
Instructions
- In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper. Mix together well and refrigerate until chilled. Serve on cracked wheat bread, croissants or a bed of lettuce.
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Steak and Arugula Salad with Cherries and Almonds
Course: Salad
Servings: 4
Calories: 754kcal
This Steak Salad with Arugula, Cherries, and Almonds is a perfect balance of flavors and textures, making it a great choice for a light yet satisfying meal. It’s also a fantastic option for entertaining, as it looks impressive but is straightforward to prepare. Enjoy every bite of this nutritious and delicious salad!
Ingredients
For The Salad
- 1 bag 10oz. fresh baby arugula
- 1 cup rainier cherries pitted & halved
- 2 Tbsp olive oil
- 1 pound Steak filets or hanger steak (Pepper & Salt to flavor)
- 1/2 cup almonds roughly chopped
- 4 oz. crumbled blue cheese
- 1/2 red onion thinly julienned
For The Lime Dressing
- 1 1/2 cups dark sweet cherries pitted
- 1/3 cup red wine vinegar
- 1/4 red onion diced
- 2 cloves garlic halved
- 3 tbsp honey
- 2 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 cup olive oil
Instructions
- Toss lettuce, cherries, chicken and croutons in a large salad bowl. Just before 0
For The Salad
- Season steak generously on both sides with salt and pepper. Let it rest at room temperature.
- Heat a large grill pan or skillet over medium heat, and add 2 Tbsp. of olive oil. When it begins to shimmer, add steak and sear on both sides until cooked to your liking. Set steak aside covered, and let it rest 10 minutes.
- In a large salad bowl, layer arugula with cherries, almonds, blue cheese, and onion.
For The Lime Dressing
- In a small saucepan, reduce cherries with a couple teaspoons of water over medium-low heat (approximately 10-15 minutes). In a blender, combine all ingredients and blend until smooth.
- Top the salad with the steak, sliced. Drizzle dressing on top and finish with minced fresh basil.
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Cherry Chicken Salad
Course: Salad
Servings: 6
Ingredients
- 2 qts Romaine Lettuce
- 2 cups Northwest Cherries pitted
- 2 cups sliced, cooked chicken breast
- Easy Parmesan Croutons
- 2 tbsp Shredded Parmesan cheese
Lime Dressing
- 3 tbsp Lime juice
- 1 clove garlic crushed
- 3/4 tsp salt
- 1/2 tsp grated, lime peel
- 1/4 tsp Freshly ground black pepper
- 1/3 cup Olive oil beaten in
Instructions
- Toss lettuce, cherries, chicken and croutons in a large salad bowl. Just before serving, pour Lime Dressing over salad, sprinkle with Parmesan cheese and toss lightly.Easy Parmesan Croutons: Cut 3 slices day-old bread into ½-inch cubes. Toss with 1 tablespoon olive oil and 1 tablespoon grated Parmesan cheese. Heat in a nonstick skillet over medium heat 3 to 4 or until golden brown; stir frequently. Makes 1-1/2 cups.Lime Dressing: Combine 3 tablespoons fresh lime juice, 1 small clove crushed garlic, ¾ teaspoon salt, ½ teaspoon grated lime peel and ¼ teaspoon freshly ground coarse black pepper. Beat in 1/3 cup olive oil until blended. Remove garlic clove before pouring over salad. Makes about ½ cup.**Time-Crunch Variation: Purchase cut romaine lettuce, prepared croutons and cooked chicken from the salad bar or deli at your grocers. Dress the salad with bottled Caesar dressing.
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Cherry Citrus Punch
Course: Drinks
Ingredients
- 2 cup Northwest Cherries, pitted
- 2 cups chilled orange juice
- 2 cups chilled lemon-lime flavored soda
- 1 can (8oz) pineapple chunks in juice chilled and drained
- 1 orange peeled and sectioned
Instructions
- Place cherries in single layer on baking sheet, freeze until firm.Blend orange juice, soda, pineapple with juice, and orange sections in a pitcher. Pour into glasses to within 2 inches of top.Divide frozen cherries between glasses. Serve with spoons.
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Cherry Salsa
Course: Appetizer, Snack
Servings: 4 pints
Ingredients
- 4 lbs Northwest Cherries, pitted and chopped
- 1 1/2 cups red onion (chopped)
- 1 1/2 cups white vinegar
- 1 cup bell pepper
- 3/4 cup sugar
- 3 jalapeno peppers (minced)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
Instructions
- 1. Combine all ingredients in a large sized, non-ionized pot. Bring to just a boil, then reduce heatand simmer for 10 minutes or until salsa no longer looks watery.2. Ladle salsa into hot prepared pint jars. Wipe rims, apply lids and rings (finger tight) and processin a hot water bath for 15 minutes.3. Remove canning pot from heat, remove lid, and let jars rest in the cananing pot for an additional5 minutes. Remove jars, let sit on counter for at least 12hrs.
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Cherry Yogurt Bark
Course: Dessert
Servings: 24
Calories: 48kcal
Looking for a simple, protein-packed snack? Treat yourself to this cherry yogurt bark recipe. It’s the perfect mid-day snack or dessert to help you stay to cool this summer. This easy-to-make recipe requires just a handful of ingredients and a mere 5 minutes of preparation before freezing it to perfection.
Ingredients
- 32 oz container of plain Greek Yogurt
- 2 tsp honey
- 1 cup of pitted Northwest Cherries Dark Sweet Cherries quartered
- 1/2 cup sliced almonds
- 1/4 cup chia seeds
Instructions
- Add the yogurt and honey to a medium sized bowl and mix until combined. Line a medium sized sheet pan with parchment paper and evenly spread the yogurt on top.
- Sprinkle the quartered cherries, almonds and chia seeds in an even layer. Then, place the sheet pan in the freezer until set, at least 2 hours.
- Once set, remove from the freezer and break into small pieces. Enjoy immediately.
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