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Snack recipe · from the recipe book

Vanilla Cherry Compote with Toasted Almonds

Jammy, deep-red cherries simmered with brown sugar, orange juice and vanilla until glossy, spooned over cool, tangy Greek yogurt and finished with crunchy toasted almonds.

Vanilla Cherry Compote with Toasted Almonds

Ingredients

  • 3 cups pitted450 gSweet cherrieshalved
  • ¼ cup (60 ml)60 gOrange juice
  • 2 tbsp packed25 gBrown sugar
  • 1 tsp4 gVanilla extract
  • ¼ tsp0.5 gGround cinnamon
  • 3½ tbsp whole30 gAlmondssliced
  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat

Steps

  1. Toast the almonds in a dry medium saucepan over medium heat, stirring, until golden and fragrant, 3 to 4 minutes; tip them onto a plate to cool.
  2. In the same saucepan, combine the cherries, orange juice, brown sugar and cinnamon.
  3. Bring to a simmer over medium heat, then cook uncovered, stirring often and pressing a few cherries with a spoon, until the cherries are soft and the juices thicken into a glossy syrup, 12 to 15 minutes.
  4. Take the pan off the heat and stir in the vanilla.
  5. Let the compote cool for about 15 minutes, then transfer it to a covered container and refrigerate promptly until chilled, about 45 minutes; keep refrigerated and use within 3 days.
  6. To serve, spoon the Greek yogurt into 4 bowls, top each with a quarter of the chilled compote and sprinkle with the toasted almonds.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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