Cherry season means large bags of deliciously sweet cherries that are just too appealing to resist. Just be careful not to devour the entire bag on the car ride home. Cherries are wonderful eaten fresh on their own or added to all sorts of desserts. For today's blog post, we are keeping things simple with these cherry and pomegranate bowls, topped with coconut yoghurt and toasted pistachios. Using only these four ingredients, you can create a simple and tasty dessert that will satisfy your sugar cravings in a healthy way. With the added bonus that this dessert requires very little effort to prepare leaving you free to spend more time outdoors on warm summer days.
P.S. this is also great when eaten for breakfast... delish!
2 cups cherries, destoned and halved
1/2 cup pomegranate seeds
1 cup plain coconut yoghurt
1/2 cup pistachios, deshelled
Place the pistachio nuts on a baking tray and roast in the oven at gas mark 5/190C for 12 minutes. After which, remove from the oven and roughly chop.
Place the halved cherries and the pomegranate seeds in four bowls. Top with plain coconut yoghurt and sprinkle the toasted pistachios on top. Serve straight away.