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8 ways to use yogourt
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Cherry and cinnamon verrines recipe


Preparation time: 35 minutes
No cooking required

Ingredients (serves 4)
600g cherries
250g vanilla-flavoured yogourt made with full-cream milk
150g granulated sugar
2 tablespoons icing sugar
1 cinnamon stick
2 large eggs
1 tablespoon Maraschino (cherry liqueur) or amaretto (almond liqueur)
1 tablespoon unsweetened cocoa


Wash and pit the cherries. Place in a large saucepan with 100g granulated sugar and the cinnamon. Leave to simmer for 30 minutes, covered, over a low heat.

Beat the 2 egg yolks with the yogourt and the rest of the granulated sugar. In a separate bowl, beat the whites until stiff, gradually adding the icing sugar, then add to the yogourt mixture.

Pour the cherry syrup into the verrines, cover with the yogourt mixture and smooth the surface. Leave to settle in the fridge for at least 4 hours. Sprinkle with cocoa or cinnamon just before serving.

More articles:
- Healthy puds for sweet tooths

- Gourmet picnics


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