Cherry Ginger Sauce for Angel Cake
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 2cups nonfat yogurt
- ¾cup tart dried cherries
- 2tablespoons finely chopped crystallized ginger
- ½cup sugar
- 1cup dessert wine, like a late-harvest Riesling
Nutritional analysis per serving (1 servings)
1341 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 266 grams carbohydrates; 3 grams dietary fiber; 241 grams sugars; 30 grams protein; 421 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl. Allow to drain for three hours. Discard the whey.
- Step 2
Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes. Remove from heat and set aside until yogurt is ready.
- Step 3
To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree. Serve over slices of angel cake.
Private Notes
Comments
This is delicious.