Cherry & chocolate dessert pot
225 g, fresh
1 teaspoons, level, blended with 1 tbsp cold water
Quark, fat free, plain
100 g, or low fat soft cheese
½ teaspoons, level, For the chocolate sauce:
25 g, dark, broken into pieces
1 tablespoons, level, unsweetened
½ teaspoons, level, blended with 1/2 tbsp cold water
1 tablespoons, level, Golden Syrup
- Reserve 4 cherries for decoration, then halve and pit the rest. Put them into a small saucepan with 50ml water and 1 tbsp sweetener. Simmer for 3-4 minutes, until softened. Stir in the blended cornflour and cook, stirring, until thickened. Remove from the heat and allow to cool. Stir occasionally to prevent a skin from forming.
- Meanwhile, beat the Quark or low fat soft cheese, milk, vanilla extract and remaining sweetener together until smooth.
- Make the chocolate sauce by putting the chocolate, cocoa powder, blended cornflour and syrup into a small saucepan. Heat, stirring constantly until smooth and blended. Allow to cool for a few minutes, stirring to prevent a skin from forming.
- Spoon the cherries, chocolate sauce and Quark mixture into small serving glasses. Finish off each one with a cherry, then chill until ready to serve.