1 3/4 cups plain full-fat Greek yogurt
4 tablespoons sugar or agave nectar
3 cups sliced, pitted cherries**
- Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.
- In a sparate bowl, combine the cherries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.
- Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect. Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly.
**or substitute any berries or other fruit, or a combination of fruit, for exciting new popsicles!
Recipe from Real Simple, July 2013 issue
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Posted in Side Dish, tagged Cherry on June 20, 2015|
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1 tsp ground cumin
1 tsp ground coriander
1 1/2 lbs skinless, boneless chicken breast
1 lemon, juiced (or 3 Tbsp lemon juice)
2 tsp honey
2 tsp olive oil
1/2lb sweet cherries, pitted & quartered
8 oz arugula (about 5 cups)
1/2 bunch flat leaf parsley leaves
- Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt. Rub the chicken with 3 tsp of the spice mixture. Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
- Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil. Add the cherries, arugula and parsley; toss well to coat.
- Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.
Recipe from Everyday with Rachel Ray
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