Cherry Ginger Sauce for Angel Cake

By Marian Burros

Published May 19, 1992

Total Time
10 minutes
Rating
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Ingredients

Yield:Enough for one angel cake

  • 2 cups nonfat yogurt

  • ¾ cup tart dried cherries

  • 2 tablespoons finely chopped crystallized ginger

  • ½ cup sugar

  • 1 cup dessert wine, like a late-harvest Riesling

Ingredient Substitution Guide
Nutritional analysis per serving

266 grams carbs; 10 milligrams cholesterol; 1341 calories; 1 gram saturated fat; 2 grams fat; 3 grams fiber; 421 milligrams sodium; 30 grams protein; 241 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Comments

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Sara Bonisteel

This is delicious.

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