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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.

Recipe by Cooking Light November 1999

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

187 calories; calories from fat 22%; fat 4.6g; saturated fat 2.8g; mono fat 1.3g; poly fat 0.2g; protein 2.8g; carbohydrates 35.4g; fiber 0.1g; cholesterol 14mg; iron 0.2mg; sodium 35mg; calcium 65mg.
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