Berries and Cherries Jubilee

By KDHarmon

Ingredients

• 2 pints mixed fresh berries and halved and pitted cherries, larger berries cut in half
• 2 cups Zesty Vanilla Nonfat Yogurt
• Sherbet or good-quality store-bought vanilla nonfat frozen yogurt
• 1 tablespoons unsalted butter
• 1 ⁄3 cup packed dark brown sugar
• 1 teaspoon grated orange zest
• Juice of 1 orange
• 1/4 cup orange-flavored cognac liqueur
• Fresh mint sprigs, for garnish
• Reserve several perfect-looking pieces of fruit as garnishes, if you like.

Details

Adapted from cbs.com

Preparation

Step 1

1.Scoop the Zesty Vanilla Nonfat Yogurt Sherbet or frozen yogurt attractively into four serving bowls. Put the bowls in the freezer.

2.In a medium sauté pan, melt the butter over medium heat. Sprinkle in the sugar and stir until it combines with the butter and begins to melt. Continue cooking until the syrup thickens, 1 to 2 minutes more.

3.Add the fruit to the pan. Sauté, stirring frequently but gently, just until they begin to soften and give up some of their juices, 3 to 4 minutes. Stir in the orange zest and juice. Remove from the heat.

4.Remove the bowls from the freezer.

5.If you don’t want to flambé the Berries and Cherries Jubilee, remove the pan from the stove. Add the orange-flavored cognac liqueur and gently stir it into the mixture before spooning or ladling the fruit over the frozen yogurt.

6.If you would like to flambé the fruit mixture, carefully sprinkle the orange-flavored cognac liqueur over the sautéed fruit. Light a long wooden kitchen match or fireplace match. Keeping the match and the sauté pan safely clear of any flammable objects, carefully hold the burning tip of the match just above the surface of the pan’s contents to ignite the vapors.

7.While the blue flames are still visible in the pan, carefully spoon or ladle the fruits and their sauce over the frozen yogurt in each bowl and present the bowls to your guests. As soon as the flames vanish, garnish each serving with some reserved fruit and a mint sprig.

Makes 4 servings.