Yogurt Parfaits With Cherries and Pistachios

• 1/2 pound cherries, pitted and quartered or cut into eighths, depending on the size (about 1/2-inch pieces)
• 2 tablespoons sugar
• 1 tablespoons mild honey, like clover
• 1/4 teaspoon almond extract
• 2 cups drained low-fat yogurt or low-fat Greek-style yogurt
• 3 tablespoons lightly toasted pistachios, finely chopped (1 ounce)

1. Combine the cherries and sugar in a bowl and refrigerate for 6 to 8 hours or overnight.
2. The cherries should be slightly softer and sitting in a syrup.
3. Place a strainer over a bowl and drain the cherries.
4. Divide the cherries into two equal portions.
5. Stir the syrup into the yogurt.
6. Add the honey and the almond extract and mix together well.
7. Spoon 1/4 cup yogurt into the bottom of each of four 7- to 8-ounce tumblers or parfait glasses.
8. Distribute the first portion of cherries among the glasses.
9. Sprinkle pistachios over the cherries.
10. Repeat the layers but do not sprinkle pistachios over the top until you are ready to serve.
11. Cover and chill for at least 1 hour.
12. Just before serving, sprinkle the remaining chopped pistachios over the top of the parfaits.

cherries, sugar, honey, almond extract, yogurt, pistachios

Taken from cooking.nytimes.com/recipes/1014837 (may not work)