These yoghurt pots are fantastic to serve for brunch, and the cherries and toasted almonds can be made the night before to make things a little easier.
SERVES 4
- 400g/14oz cherries, pitted
- 2 tbsp balsamic vinegar
- 4 tbsp flaked almonds
- 225g/8oz Greek yoghurt
- Honey to drizzle
METHOD
1. Preheat oven to 170C/fan 160C/gas 5.
2. Toss cherries in the balsamic vinegar and marinate for 30 minutes.
3. Place the cherries in a roasting tin, and evenly spread out. Roast for 25 minutes. Set aside to cool.
4. On a separate baking sheet, spread the flaked almonds, add to the oven and bake for 5 minutes. Set aside to cool.
5. Finally layer the yoghurt and cherries evenly between 4 glasses and top with the toasted almonds and a drizzle of honey.