Pomegranate Passion

You'll need to plan ahead if you're going to make this rich, custard like dessert. First, double the recipe for the Pomegranate Juice; you need some to make the Pomegranate Syrup. Also, the desserts have to chill at least 4 hours to allow the gelatin to set.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 22 %
Fat 4.6 g
Satfat 2.8 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 2.8 g
Carbohydrate 35.4 g
Fiber 0.1 g
Cholesterol 14 mg
Iron 0.2 mg
Sodium 35 mg
Calcium 65 mg


1 envelope unflavored gelatin
1/2 cup sugar
1/2 cup boiling water
1 1/2 cups vanilla low-fat ice cream, softened
1 tablespoon lime juice
1 (8-ounce) carton low-fat sour cream
1/4 cup pomegranate seeds


Sprinkle gelatin over Pomegranate Juice in a large bowl; let stand 2 minutes. Add sugar and boiling water, and stir until sugar dissolves. Add ice cream, lime juice, and sour cream; stir well with a whisk. Pour into 8 (6-ounce) custard cups or ramekins; chill 4 hours or until firm.

Spoon 1 tablespoon Pomegranate Syrup into each of 8 shallow bowls. Loosen the edges of custards with a knife or rubber spatula; invert custards onto bowls. Sprinkle evenly with seeds.

November 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note