Cherry Yoghurt Pots Recipe

225 g/8 oz/1 small can of cherries, stoned (pitted) and drained
7.5 ml/1 tsp cornflour (cornstarch)

150 ml plain yoghurt

15 ml/1 tbsp clear honey
150 ml whipping cream

Halved glace (candied) cherries and angelica leaves, to decorate

Method:

Put a little of the cherry juice in a saucepan and blend in the cornflour. Add the remaining juice. Bring to the boil and cook for 2 minutes, stirring. Add the cherries and leave to cool. Spoon into four clear ramekin dishes (custard cups) or individual glass dishes. Blend the yoghurt with the honey. Whip the cream and fold in. Spoon over the cherries. Decorate with halved glace cherries and angelica leaves and chill until ready to serve.