Pink peppercorns don’t have the same gutsy punch as common black peppercorns. Their floral aroma and soft texture are ideal for sophisticated (yet easy) desserts.
2 cups (500 mL) plain yogurt
2 Tbsp (30 mL) honey
1 tsp (5 mL) vanilla extract
1 orange, peeled and cubed or segmented
1 grapefruit, peeled and cubed or segmented
1 pomegranate, seeded (you may not use all seeds, depending on fruit size)
2 Tbsp (30 mL) pink peppercorns, lightly crushed, divided
In medium bowl, whisk together yogurt, honey, and vanilla.
To assemble parfaits, select 4 medium-sized clear glasses or jars. Add 1/4 cup yogurt mixture to the bottom of each glass. Divide half of the orange, grapefruit, and pomegranate among the 4 glasses. Sprinkle with 1 Tbsp (15 mL) peppercorns. Repeat with remaining yogurt mixture, followed by remaining fruit and final 1 Tbsp (15 mL) peppercorns. Serve chilled.
Each serving contains: 220 calories; 9 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 43 g total carbohydrates (36 g sugars, 6 g fibre); 90 mg sodium
source: "Trace the Spice Route", alive #391, May 2015
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