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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 22%
  • Fat: 4.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.8g
  • Carbohydrate: 35.4g
  • Fiber: 0.1g
  • Cholesterol: 14mg
  • Iron: 0.2mg
  • Sodium: 35mg
  • Calcium: 65mg

Ingredients

  • 1 envelope unflavored gelatin
  • 3/4 cup Pomegranate Juice
  • 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
  • 1/2 cup Pomegranate Syrup
  • 1/4 cup pomegranate seeds

Preparation

  1. 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.
  2. 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.
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