Vanilla Bean Greek Yogurt with Cherries and Balsamic Honey Sauce
sauce adapted from Alice Medrich serves 4
cookie and kate
been health conscious and appreciate real ingredients for their beauty and taste, say that my blog celebrates whole foods.
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more photographs and over time my blog became centered around food. I wouldn’t have started my blog if I didn’t have a background in web design and photography. One of the biggest benefits I’ve seen from eating whole foods is that I feel good all of the time! Basically, I love to eat and I love food that leaves me feeling energized and satisfied rather than lethargic and weighed down. I look forward to every meal as an opportunity to fuel up on fresh, seasonal produce and whole grains. Nothing makes me happier than hearing from readers who enjoy my wholesome recipes. Good food is food that makes you feel good! My visitors make me strive to always learn more and do better, so I attribute my success to their encouraging comments. I wouldn’t have fallen into food blogging, which is the best creative outlet I’ve ever found, if it weren’t for them.
2 ½ cups plain Greek yogurt 1 vanilla bean, split and scraped ¼ teaspoon pure vanilla extract 1 ½ cups cherries, pitted and halved 1 tablespoon raw (turbinado) sugar 2/ 3 cup balsamic vinegar 1 /3 cup honey 1 /3 cup pistachios, toasted and crumbled 1. In a medium bowl, stir together the yogurt, the contents of the vanilla bean and the vanilla extract. In another bowl, sprinkle the cherries with raw sugar. 2. In a small saucepan over medium-low heat, combine the balsamic vinegar and honey. Simmer, stirring constantly, until the liquid is reduced by about half. Pour the liquid into a small bowl and allow it to cool. 3. Spoon the yogurt into individual serving bowls, swirl in a spoonful of balsamic honey sauce, and top with cherries and crumbled pistachios. Note: Substitute strawberries for the cherries or vanilla bean ice cream for the yogurt.