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Vanilla Bean and Pomegranate Parfaits

 
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Creamy and rich custard on top. Sweet and sour pomegranate compote at the bottom. One spoonful of this parfait has all the deliciousness with great texture you are looking for.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

4

hrs

Trans-fat Free, Low Sodium
 

Ingredients

For the pomegranate compote:
2 tablespoons sugar
2 teaspoons cornstarch
1 cup pomegranate seeds
*
cup pomegranate juice
*
1 tablespoon lemon juice
For the pudding:
1 cup milk, 1%
or 2%
*
¾ cup light cream (half&half)
for a even lower-fat result, use low-fat milk instead
1 each vanilla bean
halved lengthwise, or 2 teaspoons vanilla extract
*
1 large eggs
1 large egg yolks
cup sugar
1 ½ tablespoons cornstarch
1 tablespoon butter
½ cup pomegranate seeds
for garnish
*
6 each mint sprigs
for garnish
*

Directions

For the compote:

Stir in 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan.

Stir in pomegranate seeds, pomegranate juice and lemon juice, mix until combine.

Bring to a boil over medium-high heat and cook, stirring often, until syrupy, 4 to 6 minutes.

Transfer to a small bowl.

Keep the bowl in the refrigerator while you prepare the pudding.

For the pudding:

Mix together milk and half-and-half in a medium heavy saucepan.

Scrape in seeds from vanilla bean (or add vanilla extract).

Bring to a simmer over medium heat.

Remove from the heat, cover and allow to steep for about 6 minutes.

Meanwhile, add egg, egg yolk, ⅓ cup sugar and 1½ tablespoons cornstarch in a medium bowl, and whisk until well blended.

Reheat the milk mixture just until steaming, bot not boiling.

Slowly pour ⅓ of the steaming milk into the egg mixture, and whisk until well mixed.

Pour the egg-milk mixture back into the pan.

Cook over medium heat, whisking frequently, until very thick, about 3 minutes.

Remove from the heat and whisk in butter.

For the parfaits:

Divide the pomegranate compote among six 6-ounce (¾ cup) into dessert cups.

Transfer the pudding mixture over the compote.

Cover and refrigerate until the pudding is well chilled and firm, at least 1½ hours.

For serving:

Top each parfait with pomegranate seeds and a mint sprig, if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 64g (2.3 oz)
Amount per Serving
Calories 14643% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 39mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 2%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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