225 g/8 oz/1 small can of cherries,
stoned (pitted) and drained
7.5 ml/1 tsp cornflour (cornstarch)
150 ml plain yoghurt
15 ml/1 tbsp clear honey
150 ml whipping cream
Halved glace (candied) cherries and
angelica leaves, to decorate
Method:
Put a little of the cherry juice in a
saucepan and blend in the cornflour. Add the remaining juice. Bring to
the boil and cook for 2 minutes, stirring. Add the cherries and leave
to cool. Spoon into four clear ramekin dishes (custard cups) or
individual glass dishes. Blend the yoghurt with the honey. Whip the
cream and fold in. Spoon over the cherries. Decorate with halved glace
cherries and angelica leaves and chill until ready to serve.