Photo of Chocolate-cherry yogurt bowls by WW

Chocolate-cherry yogurt bowls

Total Time
45 min
15 min
30 min
Make a big batch of the yogurt sauce to use another time. It stays good in the fridge for 4 to 5 days and also freezes well. Simply defrost it and use it cold, or reheat it in a saucepan or microwave.


Cooking spray

2 spray(s)


1 pound(s), sweet, fresh, pitted (or frozen unsweetened-about 3 cups)

Dark brown sugar

½ tsp

Vanilla bean

½ item(s), split open and seeds scraped

Plain fat free Greek yogurt

2 cup(s)


½ cup(s), chopped

Slivered almonds

3 Tbsp

Fiber One Oats & chocolate chewy bars

1 bar(s), or similar product, chopped


  1. Preheat the oven to 450°F. Line a small baking sheet with aluminum foil; lightly coat the foil with cooking spray. Spread the cherries on the prepared pan and toss with the sugar. Roast, stirring once or twice, until the cherries are wilted and the juices are starting to brown, 25 to 30 minutes.
  2. Spoon the roasted cherries and juices into a bowl; stir in the vanilla seeds.
  3. Spoon 1 cup yogurt into a small wide (or shallow) bowl. Spoon half the roasted cherry sauce over part of the bowl and top with half each of the pineapple, almonds, and Fiber One bar. Repeat with the remaining ingredients to make 2 bowls.
  4. Serving size: 1 yogurt bowl