| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 375 |
g |
Fresh cherries; stoned and halved |
|
|
; (12oz) |
| 4 |
tb |
Amaretti di Saronno |
| 1 |
ts |
Arrowroot |
| 1 |
ts |
Water |
| 4 |
|
150 g tubs soya yogurt |
| 65 |
g |
Amaretto biscuits; crushed (2 1/2oz) |
|
|
Fresh cherries; to decorate |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Mix the cherries with
the liqueur in an ovenproof dish. Cover and cook for 20 minutes.
Drain the juice and stir in the arrowroot, blended with water to
thicken. Leave to cool.
Puree half the compote and blend with the yogurt.
Divide the amaretti biscuits between 6 tall stemmed glasses. Layer the
cherries alternatively with the yogurt mixture. Decorate with fresh
cherries.
Converted by MC_Buster.
NOTES : A quick and easy dairy free dessert, with a delicious blend of
flavours.
Converted by MM_Buster v2.0l.
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