Cherry Wine Sauce for Angel Food Cake

• 3/4 cup dried tart cherries
• 3/4 cup dessert wine, like late harvest riesling
• 6 tablespoons sugar
• 1 1/2 cups plain nonfat yogurt
• 1 small angel food cake

1. Combine the cherries, wine and sugar, and cook over medium heat just until cherries are plump and soft.
2. Puree with 3/4 cup of the yogurt until smooth.
3. Refrigerate until serving time.
4. Return to room temperature, and serve angel cake slices topped with the cherry sauce and remaining yogurt.

cherries, dessert wine, sugar, nonfat yogurt, angel food cake

Taken from cooking.nytimes.com/recipes/6983 (may not work)