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Cherry and chocolate dessert pot

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Cherries are low in fat and have a low glycaemic index (GI) as well as being a good source of fibre.
Serves
4
Prep
20 minutes
Cook
15 minutes
Each 109g serving contains (excludes serving suggestion)
KCal
114
Carbs
19.0g
Fibre
1.1g
Protein
5.0g
Fat
2.2g
Saturates
1.30g
Sugars
16.0g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
225g fresh cherries
2 tbsp artificial sweetener
1 level tsp level cornflour, blended with 1 tbsp cold water
100g quark or low-fat soft cheese
2tbsp skimmed milk
half level tsp vanilla extract
For the chocolate sauce:
25g dark chocolate, broken into pieces
1 heaped tsp unsweetened cocoa powder
half level tsp cornflour, blended with half tbsp cold water
1 level tbsp golden syrup
Method
  1. Halve and pit the fresh cherries, reserving 4 whole ones for decoration.
  2. Put in a small pan with 50ml water and 1 tbsp of the artificial sweetener. Simmer for 3-4 minutes until soft.
  3. Blend the cornflour and cold water together and stir into the cherries until thickened.
  4. Remove from the heat and cool, stirring to prevent a skin forming.
  5. In a bowl, beat the quark, skimmed milk, vanilla extract and remaining sweetener until smooth.
  6. For the chocolate sauce, put the dark chocolate pieces into a pan and add the unsweetened cocoa powder, the cornflour blended with the cold water, and the golden syrup. Heat, stirring constantly, until smooth. Cool, stirring to prevent a skin forming.
  7. Spoon everything into small serving glasses. Finish each one with a cherry. Chill and serve.
Chefs tips
  • Blueberries or blackberries work just as well as cherries and are much simpler to prepare as they don’t need de-stoning.
  • You could also use raspberries but if so reduce the cooking time to 2 mins.
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