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Homemade Cherry Sauce

Cook Time: 15 minutes


  • 4 cups sweet California cherries, pitted
  • 1/3 cup water
  • 1 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar


  1. In a medium saucepan (off the heat), add water. Whisk in cornstarch, lemon juice, and sugar.
  2. Place over medium heat and whisk constantly until the mixture starts to thicken.
  3. Add pitted California cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
  4. Cover and refrigerate until ready to serve. The sauce will continue to thicken as it cools.
  5. Serve on any Natrel Lactose Free ice cream.

Makes 2 1/2 cups


Raspberry Walnut Yogurt Parfait

Servings: 4 | Baking Time: 5 mins



  1. Heat the California walnuts over low heat in a skillet to enhance the flavour and crunchiness. Remove from heat and stir in maple syrup.
  2. Return to heat and continue cooking, stirring often until sugar crystallizes and sticks to the walnuts. Place the walnuts on a plate and allow to cool.
  3. Spoon about ½ cup of the Astro Original Balkan yogurt into 4 glasses and top with ¼ cup of raspberries in each glass. Repeat with the remaining yogurt and raspberries, then finish each parfait with ¼ cup of the cooled glazed walnuts sprinkled on top. Serve immediately or store covered in the refrigerator for up to 8 hours.
  4. If desired, garnish with mint leaves.

Visit walnuts.org for more recipes!