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Yogurt Bowl with Tart Cherry Compote

  • ServingsServes 4


Yogurt Bowl with Tart Cherry Compote

If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance.


Less is more

Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.


Yogurt Bowl with Tart Cherry Compote

  • ServingsServes 4


  • 1 cup (250 mL) tart cherry juice
  • 1 Tbsp (15 mL) honey
  • 1 cup (250 mL) dried tart cherries
  • 1 Tbsp (15 mL) minced fresh ginger
  • 2 tsp (10 mL) grated orange zest
  • Pinch of salt
  • 1 tsp (5 mL) vanilla extract
  • 3 cups (750 mL) plain yogurt
  • 1/2 cup (125 mL) chopped walnuts


Per serving:

  • calories479
  • protein17 g
  • total fat12 g
    • sat. fat2 g
  • total carbohydrates74 g
    • sugars61 g
    • fibre2 g
  • sodium175 mg



In medium saucepan, place cherry juice, honey, dried cherries, ginger, orange zest, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer gently for 15 minutes.


With slotted spoon, remove dried cherries from pan and set aside. Raise heat to high and boil, uncovered, for 3 minutes, or until liquid is reduced by about half and syrupy. Stir cherries back into liquid and add vanilla.


Place yogurt in serving bowls and top with cherry compote and walnuts.



Tourtière AU Cerf

Tourtière AU Cerf

Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.