2 divine cherry and berry desserts

Satisfy your sweet tooth and treat yourself to one of these delicious, fruity desserts.

• For a better-tasting crisp, use fresh cherries.
• To get the amount of cherries you need here, buy one kilogram (two pounds) of fresh cherries and pit them.
• This should yield the same quantity as the frozen, pitted cherries. Sour pie cherries—fresh or frozen—can be substituted for the sweet cherries, but increase the sugar in the cherry mixture to taste.

Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Nutritional information per serving: 257 calories, 6.9 g fat, 3.8 g saturated fat, 4 g protein, 48 g carbohydrates, 1.4 g fibre, 16 mg cholesterol, 201 mg sodium

• 50 g (1/4 c) granulated sugar
• 30 ml (2 tbsp) cornstarch
• 5 ml (1 tsp) cinnamon
• 2 ml (1/2 tsp) pepper
• 2 ml (1/2 tsp) salt, divided
• 0.5 ml (1/8 tsp) allspice
• 10 ml (2 tsp) grated lime zest
• 675 g (22 oz) frozen pitted sweet cherries, thawed
• 15 ml (1 tbsp) fresh lime juice
• 175 g (3/4 c) old-fashioned rolled oats
• 75 g (1/3 c) flour
• 75 g (1/3 c) firmly packed light brown sugar
• 45 ml (3 tbsp) cold unsalted butter, cut up

1. Preheat oven to 200°C (400°F). In a large bowl, stir together granulated sugar, cornstarch, cinnamon, pepper, one ml (1/4 tsp ) of salt, the allspice and lime zest.
2. Add cherries and lime juice, tossing to coat. Transfer to a 22 x 22-centimetre (nine x nine-inch) glass baking dish. Set aside.
3. In a medium bowl, stir together remaining one ml (1/4 tsp) salt, oats, flour and brown sugar.
4. With a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Sprinkle mixture over fruit.
5. Bake for 25 minutes, or until fruit is bubbly and the topping is golden brown and crisp.

• Although many recipes call for straining the seeds, we leave them in because seeds are rich in dietary fibre needed for digestive health.
• Raspberries and strawberries are a good source of ellagic acid, and may be effective in neutralizing carcinogenic agents.

Prep time: 4 hours
Cooking time: 10 minutes plus chilling time
Serves: 4

Nutritional information per serving: 331 Calories, 4.5 g Fat, 0 g Saturated Fat, 13 g Protein, 63 g Carbohydrate, 2.8 g Fibre, 6 mg Cholesterol, 75 mg Sodium

• 1 L (32 oz) plain low-fat yogurt
• 350 g (12 oz) frozen unsweetened raspberries, thawed
• 500 g (2 c) frozen unsweetened strawberries, thawed
• 125 g (1/2 c) sugar, divided
• 7 ml (1 1/2 tsp) vanilla extract, divided
• 15 ml (3 tsp) cornstarch blended with 30 ml (2 tbsp) water, divided
• 350 g (12 oz) frozen unsweetened blueberries
• 30 ml (2 tbsp) orange juice
• 1 ml (1/4 tsp) pepper
• 1 ml (1/4 tsp) allspice
• 15 ml (1 tbsp) fresh lemon juice

1. Spoon yogurt into a fine-mesh strainer or a coffee filter set over a bowl. Let yogurt stand for four hours at room temperature.
2. In a food processor, combine raspberries, strawberries, 50 grams (1/4 cup) of the sugar, and two ml (1/2 tsp) of the vanilla. Puree.
3. Transfer the puree to a small pot and bring to a boil over medium heat. Stir in half the cornstarch mixture and bring to a boil. Stir constantly for one minute, until lightly thickened. Cool to room temperature, transfer to a bowl, cover and refrigerate.
4. In a small pot, combine 30 ml (two tbsp) of the sugar, blueberries, orange juice, pepper and allspice.
5. Bring to a simmer over low heat. Cook, stirring frequently, for five minutes (or until the blueberries are tender).
6. Stir in remaining cornstarch mixture and bring to a boil. Cook, stirring constantly, for one minute (or until thickened). Transfer to a bowl and stir in the lemon juice. Cover and refrigerate.
7. In a medium bowl, combine drained yogurt, the remaining sugar and remaining vanilla.
8. To serve, spoon the raspberry-strawberry mixture into four bowls. Spoon blueberry mixture into the centre and top with yogurt. Gently swirl the mixture to lightly marble the yogurt with fruit puree.

Fruit has always been a healthier dessert option: indulge yourself today and make one of these tempting recipes at home.