Pomegranate Ariel
Yield
6 servingsPrep
30 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pomegranate
berries |
*
|
| ½ | cup |
currants
|
|
| ¾ | cup |
almonds
slivered |
*
|
| 1 | medium |
papayas
ripe, peel & seeds removed |
|
| 2 | medium |
oranges
juiced, or 1/2 cup orange juice |
*
|
| 6 | each |
dates
|
*
|
| 6 | slices |
lemon
|
*
|
| 12 | each |
spearmint leaves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pomegranate
berries |
*
|
| 118 | ml |
currants
|
|
| 177 | ml |
almonds
slivered |
*
|
| 1 | medium |
papayas
ripe, peel & seeds removed |
|
| 2 | medium |
oranges
juiced, or 1/2 cup orange juice |
*
|
| 6 | each |
dates
|
*
|
| 6 | slices |
lemon
|
*
|
| 12 | each |
spearmint leaves
|
* |
Directions
Mix berries, currants and almond slivers together.
Divide into 6 portions, putting each portion into a glass goblet.
Cut the papaya into chunks and place in a blender.
Blend with the orange juice at medium speed, until smooth.
Pour equal amounts over the 6 portions of pomegranate mixture.
Top each goblet with a date, a lemon slice and 2 spearmint leaves.
Serve immediately.
Covered and stored in the refrigerator, this dessert will keep 3 to 5 days.
