Cherry Wine Sauce for Angel Food Cake

By Marian Burros

Total Time
15 minutes
Rating
4(13)
Comments
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Ingredients

Yield:4 to 6 servings
  • ¾cup dried tart cherries
  • ¾cup dessert wine, like late harvest riesling
  • 6tablespoons sugar
  • 1½cups plain nonfat yogurt
  • 1small angel food cake
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

125 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 4 grams protein; 74 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

  1. Step 1

    Combine the cherries, wine and sugar, and cook over medium heat just until cherries are plump and soft. Puree with ¾ cup of the yogurt until smooth. Refrigerate until serving time.

  2. Step 2

    Return to room temperature, and serve angel cake slices topped with the cherry sauce and remaining yogurt.

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Ratings

4 out of 5
13 user ratings
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Comments

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patticakes

I made this today with a Portuguese moscatel sherry, full fat Greek yogurt, and 4T of sugar. I tired to puree the cherries and moscatel with my immersion blender, but the cherries resisted and I gave up after a bit. So my sauce is lumpy rather than smooth, but delicious!

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