Citrus and Pomegranate Parfaits with Pink Peppercorns
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.
Serves 4.
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
Citrus and Pomegranate Parfaits with Pink Peppercorns
Directions
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
