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

Source: Better Homes and Gardens
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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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Instructions Checklist
  • 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; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 23 mg cholesterol; 65 mg sodium. 547 mg potassium; 44 g carbohydrates; 3 g fiber; 6 g protein; 534 IU vitamin a; 76 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 1 mg iron;

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