Cherry Ginger Sauce for Angel Cake

• 2 cups nonfat yogurt
• 3/4 cup tart dried cherries
• 2 tablespoons finely chopped crystallized ginger
• 1/2 cup sugar
• 1 cup dessert wine, like a late-harvest Riesling

1. Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl.
2. Allow to drain for three hours.
3. Discard the whey.
4. Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes.
5. Remove from heat and set aside until yogurt is ready.
6. To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree.
7. Serve over slices of angel cake.

nonfat yogurt, cherries, ginger, sugar, dessert wine

Taken from cooking.nytimes.com/recipes/6951 (may not work)