Pomegranate Yogurt dessert

Pomegranate drink5


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


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


  • 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.


  • 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.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

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


  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.


    • 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)…


  7. This looks so delicious!! Love it. I have nominated you for the Liebster Award. Do check out my post 🙂


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

    Liked by 1 person

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