Cherry Jubilee

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1/4 cup cherry juice or juice blend
1 1/2 teaspoons arrowroot flour*
2 tablespoons real maple syrup
2 cups pitted fresh or frozen sweet cherries, halved

In a glass measuring cup, whisk together the juice and flour. In a large skillet, pour in the juice and the maple syrup. Stir over medium heat until the sauce starts to thicken. Add the cherries and simmer until they soften, smashing them a bit. Don't overcook. If the sauce isn't thick enough, whisk a little arrowroot flour (about one teaspoon) together with a tablespoon of juice and then add to the sauce. Cool or serve hot. It thickens a little as it cools. Option: 1 teaspoon grated orange rind or 1 tablespoon brandy. The recipe will make one cup of sauce.

*Arrowroot flour is a healthier and better-tasting alternative to cornstarch. It can be found at health food stores.

Cherry Cheesecake Bars

These low-fat bars are an easy dessert to take to a family barbecue. Just remember to start the yogurt cheese the day before. This recipe makes a big batch.

3 cups low fat vanilla yogurt (for yogurt cheese). Brands that contain modified food starch and/or gelatin won't form correctly, so I use either Dannon low fat or Stonyfield Farm.
2 cups Maple Cherry Sauce (see page 69)

Crust:

2 cups crushed graham crackers (Frookie makes a healthier cracker.)
5 tablespoons mild oil (canola)
2 tablespoons brown sugar

Filling:

1 1/2 cups yogurt cheese
2eight-ounce packages "lite" cream cheese (Neufchatel)
1/2 cup real maple syrup
2 teaspoons vanilla
2 large eggs

The day before: Line a colander with cheesecloth or a nonterrycloth dishtowel. Pour in the yogurt and let drain in the sink or a pan for at least 12 hours but not more than 18 or so. If it's 80°F or above, it might be a good idea to stick the colander in the refrigerator. It will take a little longer this way. When the yogurt is almost the consistency of cream cheese, remove from the dishtowel and store in a plastic container in the refrigerator until ready to use. It will keep about three days. Preheat oven to 350°F. Have a 9-by-13-inch pan ready. Place the crackers in a large Zip-Lock bag and crush with a rolling pin. In the processor or by hand, mix the oil and sugar into the crackers. Pat into the cake pan. In the processor or using a mixer, beat the yogurt cheese and cream cheese together. Beat in the maple syrup and vanilla, then the eggs. Bake for 40 minutes until the top is lightly browned and the center has puffed up. (It will fall when cooled.) Cool to room temperature, then refrigerate for at least three hours. Just before serving, spread with the cherry sauce and cut into bars.

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