Recipe: Red Fruit Frozen Yogurt Topping

Cherry Raspberry Cranberry Sauce

To satisfy your family’s sweet tooth, try pouring this warm, delicious fruit topping over frozen yogurt. Raspberries, cranberries and cherries are high in fiber, and contain vitamin C plus powerful antioxidants that help prevent disease. Consider using Splenda® sugar blend (part sugar, part sucralose) to reduce calories further. Splenda in moderation is a safe, important alternative for children, since obesity and related diseases such as diabetes are on the rise. 

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1 14.5-ounce can of sweet cherries packed in juice (reserve juice)
2 cups raspberries (fresh, or frozen without added sugar)*
1 cup raw whole cranberries
2/3 cup of sugar or Splenda baking blend
¼ cup of cornstarch
½ teaspoon of ground cinnamon, or to taste

* For brighter color, substitute 1 cup blackberries for the raspberries. Frozen, unsweetened berries contain the same vitamins, minerals and fiber as fresh berries.


  1. Heat oven to 375 degrees. Use non-stick cooking spray on bottom and sides of 8-inch square (2-quart) glass baking dish.
  2. In 3-quart saucepan, mix reserved juice from cherries, Splenda blend, cornstarch and ½ teaspoon cinnamon. Cook over medium heat, stirring constantly until mixture bubbles and thickens.
  3. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish. Bake 30 to 35 minutes or until fruit topping is golden brown and bubbling.
  4. Spoon hot mixture onto favorite frozen vanilla yogurt. Or stir chilled mixture into Greek or low-fat yogurt, or cottage cheese.

Nutrition Information**

Serving size: ½ cup
Makes 8 servings

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Calories: 130
Calories from fat: 2g
Total fat: 0.2g
Saturated fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 2.7mg
Total carbohydrate: 32.8g
Dietary fiber: 3.5g
Sugars: 24.8 g
Protein: 0.9g

**For recipe with sugar; calories and carbohydrates are lower with Splenda blend.

Contributors: Cleveland Clinic Children’s pediatric dietitians

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