A rich, creamy topping turns ordinary oranges into a fantastic dessert.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
chill:
1 day
total:
1 day
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using mascarpone cheese, omit this step. For yogurt cheese, line a strainer, sieve, or small colander with 3 layers of 100% cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer over a bowl. Spoon yogurt into strainer. Cover with plastic wrap. Refrigerate at least 24 hours or up to 48 hours.

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  • In a medium saucepan combine pomegranate juice and granulated sugar. Bring to boiling; reduce heat. Boil gently, uncovered, for 20 to 25 minutes or until reduced by half. Transfer to a bowl; cover and chill at least 1 hour or up to 24 hours. Remove yogurt cheese, if using, from refrigerator. Discard liquid in bowl; set yogurt aside. In a chilled bowl beat cream, powdered sugar, and vanilla until soft peaks form. Fold in yogurt cheese or mascarpone cheese. Cover and chill for 1 hour or up to 4 hours. Divide oranges among 6 dessert dishes. Spoon yogurt mixture on orange sections; drizzle with pomegranate syrup. Sprinkle with pomegranate seeds or orange peel. Makes 6 servings

Nutrition Facts

247 calories; fat 6g; cholesterol 23mg; saturated fat 4g; carbohydrates 44g; mono fat 2g; insoluble fiber 3g; protein 6g; vitamin a 534.5IU; vitamin c 76.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 48.4mcg; vitamin b12 0.5mcg; sodium 65mg; potassium 547mg; calcium 212mg; iron 0.5mg.
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