1/2 cup honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups (16 ounces) pitted cherries or blueberries, thawed if frozen
3 large peaches, peeled, pitted and cut into 1/2-inch cubes
2 cups plain nonfat yogurt
In large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours.
To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.
Makes 4 servings.
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