Cherry – Yogurt Parfait

One style of a cherry pitting tool

Have you ever tried to remove pits from cherries without
using a cherry pitting tool? Well, it’s easier than you think. There are a
couple of methods that do the trick, but be warned- the process is messy. You
might want to wear latex (non-powdered) gloves to protect your manicure, and
you’ll want to keep paper towels handy!

To Begin: Wash the cherries and pat away
the excess moisture. Remove the stems.

Method 1: This method works best on
cherries that are a bit soft, but not mushy. If you happen to have one sturdy
chop stick, it’s a snap. Poke the chopstick through the stem-end of the cherry,
and push without hurting yourself! The pit will –eventually- pop through the
other end.

Method 2: Using a small paring knife,
cut the cherry in half. Twist to separate the cherry into 2 pieces. Using the tip of the knife, carefully
loosen the pit until it pops out. (Personally, I
prefer this method.)

Now that you have the knack, and a bowlful of pitted
cherries, here’s a simple, dessert to enjoy before cherry-season is over.

Cherry-Yogurt Parfait

– Yogurt Parfait

Yield: 4 servings


2 cups cherries (that’s about 3 dozen plump cherries)
pitted and coarsely chopped (Cherries from the Pacific Northwest and/or Rainier
cherries in season work well.)

2 tablespoons granulated sugar

1 tablespoon honey

1/2 teaspoon vanilla extract (1/2 tsp. rosewater may be substituted)

2 cups plain yogurt, low-fat Greek-style

¼ cup lightly toasted pistachios, finely chopped


1. Do
: Combine the cherries and sugar in a bowl. Cover and
refrigerate for several hours or overnight.

2. Place
a strainer over a bowl and drain the cherries. Do NOT discard the cherry syrup!
Set the cherries aside.

3. Place
yogurt into a mixing bowl. Blend the cherry syrup into the yogurt. Stir in the
honey and vanilla extract (or rosewater, if preferred).

4. Set
out 4 – 8 ounce tall glasses or parfait glasses. Spoon 1/4 cup yogurt into the
bottom of each glass. Distribute an equal portion of cherries among the
glasses. Sprinkle pistachios over the cherries. Repeat the layers (yogurt-cherries-pistachios)
but do not sprinkle the top layer of pistachios until you’re ready to serve.
Cover and chill for at least 1 hour. Just before serving, sprinkle the
remaining chopped pistachios on the tops.

Note: The parfaits may be assembled
and refrigerated one day before serving. BUT, do not sprinkle the top layer of pistachios
until just before serving, as mentioned above.

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