Purée 1 cup of the cherries into the yogurt base. Finely chop the remaining ½ cup, toss them with 1 tablespoon of the cherry-pit syrup, and refrigerate them separately. Small, syrup-coated pieces are less likely to become hard little cherry ice cubes.

Blend the yogurt, puréed cherries, remaining syrup, lemon juice, salt, vanilla, and cream until completely smooth. Chill thoroughly, preferably for an hour or two, then taste it cold. It should seem slightly sweeter and more strongly flavored than you ultimately want because freezing dulls both sweetness and aroma.

Churn according to your Cuisinart’s directions—typically about 15–20 minutes—adding the chopped cherries during the final 3–5 minutes. Cuisinart’s own frozen-yogurt recipes similarly use whole-milk Greek yogurt and churn until thickened.