Sweet Cherry Slush (Cold cherry soup)

4 cups sweet cherries
4 cups water
½ cup sugar
3 T. cornstarch
1 cup light sour cream
2 t. fresh lemon juice
½ t. salt
½ cup low-fat vanilla yogurt

In a heavy pan, combine cherries, water and sugar; cook over medium high heat for 10 minutes, stirring occasionally.

Place cornstarch in a large bowl.  Add 1/3 cup hot cherry mixture, stirring until mixture is smooth.  Add sour cream, lemon juice and salt, stirring until combined.  Slowly whisk sour cream mixture into hot cherry mixture; cook for 5-6 minutes or until soup is thickened.  Remove from heat and cool slightly; process in blender until smooth.

Transfer to an airtight container & freeze.  Since this soup is best served very cold, defrost until you can stir the soup & then stir in the yogurt.