"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

POM, Honey and Pistachio Yogurt Cups Recipe

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This recipe for POM, Honey and Pistachio Yogurt Cups, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 21, 2008


1 cup arils(seeds), from 1-2 large POM Wonderful® Pomegranates
1/2 cup honey
1/3 cup pistachios, chopped
2 cups fat-free vanilla yogurt, divided

2 Tbsp chopped pistachios

Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from fruit and set aside.
(Refrigerate or freeze remaining arils for another use.)
Mix together honey and pistachios, then divide among four 8-oz. glasses.
Layer cup of yogurt over the honey-nut mixture in each glass.
Layer 2 tablespoons of arils in a single layer on top of yogurt in each glass.
To the remaining cut of yogurt, add any accumulated juices* from the arils to tint yogurt pink.
Layer the tinted yogurt over the arils in each glass.
Top parfaits with remaining arils and sprinkle with reserved pistachios.
Serving size: 8-oz. glass
*To create a deeper pink tint: place 1 to 2 tablespoons of arils in a strainer and press with the back of a spoon to extract more juice.

Personal Notes:
Personal Notes:
POINTS® Value: 6
Servings: 4
Preparation Time: 25 min

Great as breakfast or snack, this recipe provides you with healthy antioxidants.




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