I’m not sure where cherries are grown (all over perhaps?), but wherever, it’s been a great year for cherries. They appeared at my grocery store in all their deep red glory for weeks. I made some dark cherry liqueur, froze some, and then searched my cookbooks and the web for a frozen yogurt recipe.
I found Cherry Frozen Yogurt by Simply Recipes online. It sounded like the perfect way to use some of those glorious, lush cherries. It was wonderful. Deep red in color with the taste of fresh cherries. I made the recipe exactly as written, the only change I made was that I subbed homemade plain kefir for the yogurt for an extra antibiotic boost. If you still have any cherries or like me you hoarded some away in your freezer, make this.
And yes, I realize that I’ve posted two foodie posts this week and managed to not have to type in a single recipe. School is back in session. After 7 days of school, I already have a student suspended. I am dreading the next 173 days. So, if I can find a way to cut myself some slack, I’m going to take it.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.