Easy Cherry Frozen Yogurt

Home cultured yogurt is full of probiotics and when the heat of summer is upon us the then yogurt or curd based desserts and other dishes are the best. I have been making FroYo and parfaits as the temperature this May is soaring mercilessly.

Many of those who are unable to digest milk can actually digest yogurt without any difficultly and that makes it even more better.

FroYo is one of my proffered desserts. I love them over ice creams as they are lower in calories and healthier too. I make them without the help of ice cream maker so they are practically no fuss.

Cherries have flooded the market and this FroYo has dark cherries. Stone fruits are my favorites, mangoes, plums, cherries, apricots, you name it. I just love them. They are so versatile and you can use them to make such wonderful desserts, relish, compote etc.

I buy fresh fruit and freeze for making FroYo. Frozen fruit gives a beautiful creamy texture to it.

As a sweetener I use honey.  It is a better option than sugar. Honey also prevents icicles to form while freezing the dessert.

Once the cherry frozen yogurt is ready, you can either serve it immediately as a soft serve or freeze it for a fe hours for a more ice cream like texture like I did.

The tart yogurt, the sweet cherries , a hint of lime is all you need to reach a state of Nirvana.

You can also use Greek yogurt and frozen cherries but I prefer fresh ones.

Now for the delicious low calorie Cherry FroYO 



Black Sweet Cherries (pitted and frozen)- 1 cup

Hung yogurt/ Greek yogurt – 3/4 Cup

Lemon Juice – 1 teaspoon

Honey – 1 tablespoon ( don’t use extra sweetener, let cherries do the job)

Steps : 

Pit the cherries and freeze for two hours

Hang the curd/ yogurt over night or for 3-4 hours till completely drained of liquid.

Freeze the yogurt as well. We will chop it up an hour before using.

Take out the yogurt from the freezer and chop it up. Put it in a glass bowl.

Now take out the cherries, thaw them a little and then remove 1/4 in a bowl place rest of them in the blender and process till smooth.

Take out the cherry puree in a bowl and put the remaining cherries in the blender , give a swirl so it becomes a chunky mix. Remove.

Now, add hung yogurt , lemon juice and honey in the blender and process till smooth. Add the cherry puree to it and mix. Add the chunky cherries to the cherry yogurt and mix well.

Scrape the sides of the blender bowl and bland again to ensure there are no lumps.

Taste for sweetness and adjust accordingly.

In a freezer safe bin pour the cherry yogurt mixture. Tap the bin on the counter 2-3 times to remove air gaps. Cover and put in the freezer.

Take out and whisk the mixture after every 30 min and freeze again. I usually don’t need to do it if using honey or just do it once. Freeze for 4-5 hours or over night to get the ice cream like consistency.

You can also serve it as soft serve after a few hours.

Frozen Yogurt is best consumed on the same day but you can freeze it for a few days.

Serve it with a few fresh cherries on the side and a fresh sprig of mint at  the top.


As I munched on the leftover cherries I saw a box with a few digestive biscuits. An itch to try something new was too much to ignore so I decided to try something different. I took 6 of the biscuits added a slice of salted butter and gave it a churn in the mixer to make a base for a cheesecake with FroYo. It was just an experiment. I wasn’t sure if the frozen yogurt cheese cake would set if kept in the freezer.

I sprayed the springform pan with some oil, layered it with the biscuit crumble tightly just like we do for a proper cheesecake and kept in the fridge to chill. After half an hour I poured the FroYo over it, topped it with homemade cherry compote and covered the pan with cling wrap properly.

I kept this in the freezer for 2-3 hours and the result was just wow. I still feel there is a need for improvement but the cheesecake was yum. This is to be eaten immediately or the frozen yogurt will melt away leaving a slush. 😛

Perhaps it would stay better in a jar. Something to do next time. 😀



Devil’s Food Cake Layered With Sweet Cherry Sauce

A few days back I made the warm cherry sauce from a mixed bunch of black and ruby-red cherries. It was an instant hit with everyone. Over dollops of vanilla ice cream the sauce finished in no time but the longing lingered and to satiate that I decided to do a rich, moist Devil’s food Cake filled with cherry sauce. Cherries are plentiful in the market and I got myself a box at an affordable price.

I made two exceptions with this cake , one I did not do the luscious chocolate, or mocha frosting nor the vanilla buttercream frosting. I reserve frosting for occasions only. I love the basic flavour of dark chocolate and cherries on their own, unmasked by any other thing. So this was a tenderly delicious, sinful summer treat. As there wasn’t going to be any topping or frosting I left the top layer as it is. No smoothing or leveling. It was a double 8″ cake with cherry sauce filling between the two cakes. The very thought of it is making me drool. Let me have a bit as the picture loads. .. Be right back .

This is my recipe for warm cherry sauce. Make a generous amount. Use it lavishly.

To make the Devil’s Food Cake :

Ingredients –

All purpose flour / cake flour – 2 cups

Cocoa Powder – 1/2 Cup

Brown Sugar – 1/2 Cup ( Light or Dark)

Powdered Sugar – 1/2 Cup

Baking Soda- 1/2 teaspoon

Baking Powder – 1/2 teaspoon

Unsalted Butter –

Salt – 1/2 teaspoon

Pure Vanilla or extract – 1 teaspoon

Boiling Water – 1 cup

Eggs – 2

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Method –

Preheat the oven to 350 degrees F and butter the two cake tins. Sprinkle a little flour on the base and sides if you don’t have parchment paper. Keep aside.

In a bowl mix the cocoa and brown sugar. Add recently boiled water and stir it into a nice mixture. Keep aside.

Sieve together flour, baking powder and baking soda in a bowl.

In a mixing bowl, add butter and powdered sugar and cream them together with a hand mixer till fluffy.

Now at this point add vanilla and drop a whole egg into it. Beating it continuously. Quickly add a scoop of flour mixture and mix it properly so the flour gets incorporated nicely.

Add the other egg and mix. Add the rest of the dry ingredients and mix till the battler is smooth and nice. Now add the cocoa mixture slowly into the batter and gently let the mixer blend  in into a nice chocolaty dark fantasy. Don’t get distracted by the heavenly aroma. Make sure you get all the mixture from the bowl from a spatula. (You can also lick the remaining mixture with your fingers. I do. 🙂 )

Now the luscious cake batter is ready to go into cake tins. Pour it gently into the tins. About two third high. Leave some place for the cake to rise.

Place the tins in the pre heated oven and bake at 180 degrees Celcius for thirty minutes or till the toothpick comes out clean. ( I don’t have fancy cake testers etc. )

Once baked, take the tins out on  wire rack to cool. I usually leave the tins in the oven after switching it off for a little while ( say about 10 min) before removing.

Once perfectly cooled you can do two things. Either cut one of the cake horizontally with a serrated knife and do the filling in that. Leaving the other cake for some other filling or for just enjoying it with no added flavours Or take the slightly larger cake and smoothen its top with a knife. You can turn it upside down also but I scrapped the top off and put the crumbs in the saucepan in which cherrysauce was made, to clean it off.I ate it with vanilla ice cream.

Make the cherry sauce as given in the recipe in the link above. Keep aside to cool. (Keep an eye on the lurking devil’s trying to take a dip into the cake batter and the sauce. I had a young adult looking for every opportunity to gobble up stuff before it reached its final destination. ) 😀

Lavishly spread the cherry sauce on top of the cake. Spreading it from center to sides. Now place the other cake on top of it.

If you want to keep it in the fridge use a cling foil wrap to cover the cake properly so that it doesn’t become dry. You can bake the cake and frost it the next day. Keep the cake loosely covered in a plastic wrap. It can stay for 4-5 days like this if unlayered, layered cake will stay for a day or two nicely.

You can use black coffee instead of water.

Use any frosting of your choice.

You can also make one cake with cherry sauce and the remaining batter can be poured into muffin tins and you will have rice devilish cakes to carry with you or steal when midnight hunger pangs keep you awake.

The possibilities are endless. Have fun. 🙂

When serving, bring it out to room temperature and serve with generous helping of vanilla ice cream. You can grate some dark chocolate over the dollops of ice cream.

Hope you enjoy this heavenly Devil’s Food Cake with cherry sauce filling. 

Bon Appetit

Fresh Homemade Warm Cherry Sauce With Vanilla Ice Cream

Summer is the time to enjoy fruit based desserts. Cherries are in abundance these days and apart from enjoying them as it is I also indulge in making sumptuous cherry sauce. This sinful sauce can be added to ice-creams, yogurt, grilled chicken, shuffle, cheesecake and various other dishes.

To choose cherries – Prefer to buy the ones with stem still attached. The fruit should be firm, smooth and unblemished. Plump cherries are great but they shouldn’t be mushy. I prefer the dark and light multi-hued bunch for the sauce. It gives the sauce a sweet and sour flavor. You may choose the sweet ones.

I have not tried many dishes using this cherry sauce but I do plan to make a pennacota and Risalamande (Danish Rice Pudding sometime soon). It is very similar to our own Rice pudding. Can’t wait to indulge in that sweetness.

Cherry has immense health benefits but those you can always Google and find out. 😀 Here we will just talk about the deep ruby-red flavors of crushed cherries in a warm sauce. Sounds almost erotic, doesn’t it?

To make this sensational sauce you will need 

Sweet Cherries –  2 cups (stem removed washed and pitted)

Sugar – 2 tablespoon (Granulated / Castor or Demerara)

Cornstarch – 1 teaspoon (optional)

Lemon Juice – 1 teaspoon

Water -3 tablespoon

Red Wine – optional

How to make the sauce 

I do not have the tools or technique to pit the cherries so it is a tedious task to take one cherry at a time and carefully sqeeze out the stone without crushing the fruit too much. One day I will learn a better way or indulge in a cherry pitter or a pairing knife to make this easier. Usually cutting the cherries in half is the key to quick pitting.

Once you have pitted the fruit keep it aside.

In a small bowl mix corn starch in a little warm water or use red wine. Dissolve it properly so that there are no lumps. I avoid corn starch if I make a small amount for immediate use. I also like the fruit juices and pulp mingled with sugar to thicken on its own

In a heavy bottom saucepan add cherries ,water and sugar and cook on high flame to bring the mixture to boil. Stir continuously. Then let it simmer on slow flame till the fruit becomes soft. Be careful not to burn the sugar.

Add the wine (half a cup) to the mixture. Add the corn starch mixture and keep stirring the sauce gently.

Taste to check the sweetness. I prefer the natural sweetness of the cherries but you can add a bit more sugar if needed. Add lemon juice in the end moments.

Keep stirring the sauce till it thickens.

Cool it and keep in an air tight jar in the refrigerator or freeze it. Frozen sauce stays for 3-4 weeks and the refrigerated one 2-3 days. I make small quantities and keep in the fridge. IF it doesn’t get licked off 😀

For the topping on Vanilla Ice cream, scoop out the ice cream in a whisky glass, ice cream glass bowls or any other bowl.

Lavishly pour warm cherry sauce over the scoops and watch the red liquid cascade down the creamy white contours of the scoops. Let it drip down in the glass ( if using)

You can decorate it with a fresh basil or cherry on top. Swirl the sauce in the ice cream for more dramatic experience. I am not a food blogger or food photographer so all my images are unprofessional. BUT, the cherry sauce is to die for. I can vouch for that.