Natural Food Sweet

White chocolate cherry cups

Written by Veronica Lavenia

White chocolate cherry cups are a delicious, greedy, healthy summer treat, rich in freshness and nourishment.

When the cherries are in season, I love to prepare this quick and easy snack, also ideal for serving as a dessert. Great with other fresh seasonal fruits (better if organic), I think the combination with cherries, yoghurt and white chocolate sauce is simply perfect.

White chocolate can be replaced with fresh cream for an even softer texture; dessert wine can be omitted or replaced with sour cherry syrup; almonds can be replaced with pistachios or cashews.

Cherries are fruits rich in beneficial properties such as vitamin C (excellent antioxidant); Magnesium (essential for the well-being of the nervous system), potassium and copper. They are also rich in levulose, a low glycemic index sugar. Cherries contain malic acid, a substance that stimulates liver activity.

Cherries, like all fruits and vegetables, should be consumed when in season to enjoy the benefits. Once purchased they should be eaten within a few days and kept in a cool, dry place.

For a perfect dessert, cherries are better not too ripe but crispy at the right point.

White chocolate cherry cups: ingredients

Serves 4

300 g (11 oz) rice (or soy) yogurt

1 tbsp Marsala or other dessert wine

1 tsp organic vanilla “Bourbon” powder

150 g (5 oz) white vanilla vegan chocolate, gluten free

3 tbsp almonds flakes

A handful of cherries


© Veronica Lavenia- The Wolf Post

White chocolate cherry cups: Method

  1. Mix the yogurt with Marsala and vanilla. Melt the white chocolate in the bain-marie. Chill and add to yogurt. Blend in order to get a smooth cream.
  2. Wash the cherries and remove the kernel.
  3. In glass cups, place the cherries and cover with the cream. Decorate with almonds flakes. Cool 30 minutes in the fridge before serving.

    © Veronica Lavenia- The Wolf Post

    Don’t miss:

    Whole wheat cherry crostatas

    Whole wheat cherry soft cakes

    Amarena cherry gluten free cake

About the author

Veronica Lavenia

Her scientific papers have been published in some of the most renowned international literary academic journals.
Italian based writer and magazine contributor.
Author of six books, some of her works have appeared in the most popular International Food magazines.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Columnist and translator at "The Wolf Post".

She has always lived in the countryside. She has learned to "get her hands dirty", working and reaping the benefits of the fields, since she was a child. She participated in grape harvests, olive picking and assisted in the subsequent stages of production.
Food & Wine tourism were the family holidays that educated her on the subject.

"Writing about Food & Wine, without having cultivated at least a small vegetable garden in life, is possible but not very credible."