Yogurt with Pomegranate-Orange Syrup
½ item(s), (3-inch)
Dried apricot halves
½ cup(s), cut into 1/4-inch dice
¼ cup(s), tart
Fat free vanilla Greek yogurt
Shelled pistachio nuts
4 Tbsp, chopped
- To make sauce, combine orange juice, pomegranate molasses, honey, and cinnamon stick in small saucepan; bring to boil. Reduce heat and cook, swirling pan occasionally, until reduced and syrupy, about 10 minutes. Remove pan from heat and let cool. Remove cinnamon stick and discard.
- Combine apricots and dried cherries in small bowl.
- Put ½ cup yogurt in each of 4 wineglasses or dessert dishes. Drizzle each with 2 teaspoons sauce, 2 tablespoons dried fruit mixture, and 1 tablespoon pistachios.
- Per serving: 1 dessert