- Portion size 5 servings
- 3 cups black cherry (about 1-1/2 lb/750 g), pitted and stemmed
- 1/3 cup instant dissolving fruit/berry sugar
- 1 tablespoon lemon juice
- 1 cup Balkan-style plain yogurt
- 1 cup 2% plain yogurt
In food processor, whirl together fruit, sugar and lemon juice until smooth. Add yogurt; whirl until blended.
Press though sieve into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and puree in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)