Port-poached cherries with cardamom yoghurt
½ cup(s), (125ml)
300 g, (or frozen, thawed)
low-fat natural yoghurt
⅛ tsp, ground
- Place sugar and port in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 2 minutes or until sugar dissolves. Add cherries and simmer, stirring occasionally, for 5 minutes or until cherries are plump and heated through. Remove from heat and set aside to cool slightly.
- Combine yogurt, cardamom and honey in a small bowl. Divide cherries among serving bowls. Serve warm or cold with yogurt.