Servings: 4

Weight Watcher Smart Points: 17

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ready In: 150 Minutes


  • 2 heaping cups pitted and halved dark, sweet cherries (thawed if frozen)
  • 1 cinnamon stick (optional)
  • 1/3 cup honey (or to taste)
  • 1/2 tsp. lemon zest (I zested half a lemon)
  • 1 cup nonfat or lowfat Greek vanilla yogurt*
  • 2 tbsp. powdered sugar (or to taste)
  • 1 lb. rhubarb, trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 1/4 cup water
  • 1 cup whipping cream


  1. In a large saucepan over medium heat, combine rhubarb, cherries, honey, water, lemon zest and cinnamon stick
  2. Bring to boil and cook until the mixture has the texture of applesauce, about 7-10 minutes
  3. Remove and discard the cinnamon stick
  4. If there are still large chunks of cherries, remove from heat and cool slightly, then transfer to a food processor or blender and process until the mixture is uniform
  5. Taste and add more honey if you want it to be sweeter
  6. Chill in the fridge for at least one hour.In in chilled bowl, whip the cream and powdered sugar until stiff.Place Greek yogurt in a medium bowl and whisk or whip until smooth.Gently swirl in the cherry-rhubarb mixture
  7. Fold in the whipped cream and swirl it around.Spoon into individual dishes
  8. Cover and chill for at least an hour or up to 6 hours
  9. Alternately, I like to put an individual serving in the freezer for 1-2 hours before I eat it; not long enough to freeze it solid, but freezing makes it bit stiffer almost like soft-serve ice cream.

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