Cherry and ricotta blintzes with sour cherry soup recipe Save Save Follow Prep time: 30 minutes, plus chilling | Cooking time: 30 minutes 340g sweet, dark cherries, pitted (save the pits for the recipe) 50g sugar 100g Greek yogurt 50g sugar METHOD To make the soup, place the cherry pits in a large saucepan. Add 600ml water, bring to the boil, then simmer for five minutes. Remove the pits. Add the sugar, wine, salt and zest and bring back to the boil. Boil for three minutes. Add the cherries, cover and simmer for five minutes. Remove from the heat and set aside. In a large bowl whisk the yogurt with 125ml of the soup until the mixture is smooth.