Every year about this time my neighbor Pat comes by with a bag of fresh Bing cherries from her tree and a plea to come pick more before the birds get them. That’s the thing about cherry season, the trees seem to ripen all at once and for a week or two you have bucketloads. This spring the season is kind of funky. The cherries have come late, and with all the rain, they’re not lasting long. Last week I made cherry ice cream and this week cherry frozen yogurt. What I love about the frozen yogurt is that the yogurt is naturally tart. Bing cherries are sweet and they need something tart to intensify their flavor (which is why you typically use sour cherries for cherry pie). Also frozen yogurt is a lot easier to make than custard-based ice creams, but can still be quite creamy and smooth. This frozen yogurt will last several days in the freezer without getting too hard (which happens often with homemade ice creams).

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