Diabetic Cherry and Chocolate Dessert Pot

This delightful dessert pot features a luscious blend of tart cherries and rich dark chocolate, perfectly balanced to satisfy your sweet tooth while being mindful of diabetic dietary needs. The creamy yogurt base adds a smooth texture, while the crunchy almond topping offers a satisfying contrast. It’s a guilt-free indulgence that celebrates classic flavors with a modern twist.

Ingredients:

• 1 cup unsweetened Greek yogurt
• 1 cup fresh or frozen cherries, pitted
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon sugar substitute (like stevia or erythritol)
• 1 teaspoon vanilla extract
• 2 tablespoons dark chocolate chips (sugar-free, if available)
• 2 tablespoons sliced almonds
• 1 tablespoon unsweetened coconut flakes (optional)

Instructions:

1. In a mixing bowl, combine the Greek yogurt, cocoa powder, sugar substitute, and vanilla extract. Mix until smooth and well combined.
2. If using frozen cherries, thaw them and drain any excess liquid. If using fresh cherries, simply pit and chop them.
3. Layer the yogurt mixture at the bottom of serving pots.
4. Add a layer of cherries on top of the yogurt mixture.
5. Sprinkle dark chocolate chips over the cherries.
6. Repeat the layers until the pots are filled, finishing with a layer of cherries on top.
7. In a small skillet over medium heat, toast the sliced almonds until golden brown, about 2-3 minutes. Watch carefully to prevent burning.
8. Sprinkle the toasted almonds (and coconut flakes, if using) over the top of each dessert pot.
9. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.