2 5.3-ounce containers of unsweetened coconut Greek yogurt
1 tablespoon pure cane sugar
In a food processor, puree the cherries. In a small bowl, mix together the yogurt and sugar. Using a muffin tin, add a spoonful of yogurt mixture to one of the muffin holes. Add a spoonful of cherries on top of the yogurt mixture. Cover with another spoonful of yogurt. Repeat four times. Freeze for at least two hours, then enjoy.