For the cherry yogurt cream, first pit the cherries.
Puree 150 g cherries with powdered sugar and vanilla sugar, coarsely chop the remaining cherries.
Stir yogurt with curd until smooth, mix cherry puree and sliced cherries into the yogurt-curd cream. Stir everything together well and refrigerate for about 15 minutes.
Pour into dessert bowls and serve the cherry yogurt cream.
The cherry yogurt cream can also be frozen and served as ice cream.