I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
It’s the middle of a freezing cold winter, but I’m still in the mood for dessert.
Maybe I’m stretching the ‘middle’ part because it is only the beginning of January, but it’s been SO frigid here that I keep hoping it’s almost over. Last weekend I visited my brand new, adorable niece in Michigan (she is THE BEST) and had to drive through some pretty terrible snowstorms, so I am just sort of over winter already. It was totally worth the drive to see her, but still… why so much snow and why so cold?
Okay, that’s the end of my soapbox on winter. What I really want to chat about today is this dessert. I don’t have a wild sweet tooth, which I know I’ve talked about before, which is why I LOVE this dessert. It’s not super sweet because there’s no added sugar, but it’s just sweet enough from the pomegranate juice, fruit, mascarpone and yogurt. It hits all the right notes – it’s citrusy, slightly tangy and sweet, creamy, crunchy, and has that nice mouthfeel which makes it super satisfying. So satisfying that I had it for lunch today and was so happy for several hours. Don’t judge me until you try it.
The first layer is a simple, 4-ingredient pomegranate sauce, which is just pomegranate juice, clementine zest, cornstarch and a pinch of stevia if you want a little extra sweetness (but it definitely isn’t required). And before I move on to the other layers, I need to swoon over POM Wonderful 100% Juice. It’s powered by antioxidants, and is whole-pressed, meaning it has a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith and rind – in each 8 oz bottle. It’s pretty amazing how much nutrition is packed into a cup of this juice, don’t you think?
See, I can eat dessert for lunch and feel good about it.
The next layer is a load of slivered clementines, which happen to be in season in the winter! Basically the little fruits are peeled and segmented and added to the pomegranate sauce. Then, top it with an amazing whipped mixture of mascarpone, vanilla yogurt and pure vanilla extract. Wisconsin mascarpone is SO delicious, creamy and provides the perfect texture and mouthfeel in contrast to the tangy citrus and sweet pomegranate sauce. It’s like heaven.
And last, but not least, are the toppings: juicy pomegranate arils, crunchy, nutty pistachios (my fave!) and fresh mint sprigs. It is super elegant but also incredibly simple to throw together.
You’re really going to impress people with this one. And, it’ll help you (me) get through winter.
- 2 cups POM Wonderful 100% Pomegranate Juice, divided
- 2 Tbsp. clementine zest
- 3 Tbsp. corn starch
- Pinch granulated stevia (optional)
- 10-15 clementines, peeled and segmented
- 6 oz. mascarpone
- 6 oz. vanilla Greek yogurt
- ½ tsp. pure vanilla extract
- ¼ cup pomegranate arils
- 2 Tbsp. crushed pistachios (optional)
- 1 Tbsp. fresh mint leaves
- Reserve a few tablespoons of pomegranate juice in a small mixing bowl. Pour the rest of the pomegranate juice in a small saucepan with the clementine zest and bring to a simmer. Whisk cornstarch into the bowl with the reserved pomegranate juice until dissolved. Pour mixture into the saucepan and whisk constantly, until thickened. Taste and add pinch stevia, if desired. Strain in a fine mesh sieve, if needed. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled.
- Spoon segmented clementines into each dessert cup.
- In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth. Transfer to a Ziploc bag and snip the corner to form a piping bag. Pipe mixture into each dessert glass on top of the clementine segments and pomegranate sauce. Top with pomegranate arils, pistachios (if using) and mint leaves. Serve immediately or refrigerate up to 4 hours.