Pomegranate Yogurt dessert

Pomegranate drink5

About:

Rich, Creamy yogurt, Vanilla flavored pudding tempers the tart-sweet pomegranate compote.

It’s also wonderful as compote to eat for breakfast over Greek yogurt or crepes, or for dessert I love it warm with a little frozen yogurt.

Health Benefits:

Pomegranates are nutritional powerhouses – very high in vitamins and antioxidants that help fight the free radicals that can lead to disease. When they are in season, we eat them a lot, throwing them in salads or on granola, but mainly just snacking on their juicy little seeds or adding them to fresh vegetable juices

Yields-2-3 servings
Preparation time-20 minutes
Setting time-3-4 hours

Ingredients:

For yogurt layer:

  • Fat free Greek yogurt/hung curd-1 cup
  • Honey/maple syrup-2 tbsp
  • Vanilla essence-1 tbsp

For pomegranate compote:

  • Pomegranates- 3 large (opened, seeds removed)
  • Corn starch/flour-2 tsp
  • Water-1/4 cup
  • Lemon/lime juice-2 tbsp
  • Honey/maple syrup-3 tbsp (adjust as per the taste)

For serving:

  • Pomegranate seeds
  • Roughly Chopped pistachio

Procedure:

  • Grind briefly the pomegranate seeds in a food processor/blender and transfer to a sieve, press down with back of a spoon to extract the juice, discard the seeds.
  • Dissolve corn starch in 1/4cup water.

Pomegranate drink1

  • Whisk in pomegranate juice, maple syrup, corn starch mixture in a medium saucepan and bring it to a boil,  add lime juice whisking continuously, boil until the compote slightly thickens
  • Turn off the heat and allow it to cool completely.
  • And then refrigerate for 2-3hours until completely set.

Pomegranate drink3

For yogurt layer:

  • Put the yogurt, vanilla essence and maple syrup together in a bowl and whisk until well combined.

Pomegranate drink4

For serving:

  • Take two glasses and spoon pomegranate jelly/compote in the bottom of the glass.
  • Carefully spoon the yogurt mixture on top of the pomegranate compote.
  • Spoon the pomegranate seeds and pistachio on top.

Note:

  • I used corn starch in compote to make it a thicker and help to reduce the boiling time- you can skip corn starch and cook the pomegranate juice for little longer time until it thickens.
  • Honey/maple syrup can be replaced with sugar or any sweetener of choice.
  • I used freshly pressed pomegranate juice – store bought one can also be used.
  • If your yogurt is not thick enough just hung it for 1-2 hours to remove the liquid content from it.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on June 11, 2015, in Breakfast, Breakfast, Dessert, Indian, International, Juices/Beverages, Sweets and tagged , , , , , . Bookmark the permalink. 26 Comments.

  1. Just in time for the summer!

    Liked by 1 person

  2. Looks really yummy, Chitra! I love the combination of pistachios and pomegranite seeds. It’s so nice when something so sweet and beautiful is healthy for you too!

    Liked by 1 person

  3. Sounds so delicious, Chitra! And it looks gorgeous too. I love pomegranates so will try this for sure!

    Liked by 1 person

  4. As a child, in season, I would spend my bus fare on a pomegranate, the seeds of which I prised out with a pin

    Like

  5. Its so beautiful and new. Love your presentation always 🙂

    Liked by 1 person

  6. I wonder can you use pom juice in place of an actual pomegranate.

    Like

    • LFFL – That’s a good idea to think about using juice. Think using juice will increase cooking time and requires an added thicking agent like Veggie Gel/Corn starch..(Gelatin is also an option for a non-vegetarian)…

      Like

  7. This looks so delicious!! Love it. I have nominated you for the Liebster Award. Do check out my post 🙂
    https://smilingnotes.wordpress.com/2015/06/12/nominated-for-liebster-award/#more-324

    Like

  8. Grt clicks C:-) drink looks so appetizing

    Liked by 1 person

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