I never had a pomegranate until this year. They always seemed a little intimidating. I remember in the 5th grade a girl brought a pomegranate to school for lunch, and it squirted all over her clothes as she tried to get the seeds out to eat it! Then a friend of mine bought a big crate of them and served one to us at our Bible Study. It was delicious! The burst of juice in your mouth is so incredible, I knew I was hooked.
I bought my pomegranate, and then got so excited when Jaden demonstrated the not so messy way to get the seeds out. You simply fill a big bowl with water and do it all under water. The seeds sink and the rest floats so it’s easy to separate them. I decided since I was already on her blog, to try out the pomegranate yogurt sundae she adapted from Modern Indian by Hari Nayak and Vikas Khanna.
I also adapted it a bit since I didn’t have any kiwi at home. It’s a very unique flavor, Eric didn’t really like it though he might have with more honey. I thought it was great and had the leftovers at lunch the next day.
Pomegranate and Saffron Yogurt
3 cups plain greek yogurt
1/4 cup honey
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
seeds from 1/2 pomegranate
large pinch of saffron strands (I got mine at Trader Joe’s)
Mix yogurt with honey, nutmeg and cardamom. Lightly toast the saffron strands in a small dry skillet over medium heat, until brittle. Let saffron cool on plate and with your fingers, finely crush the strands.
Layer yogurt, saffron and pomegranate seeds in small glasses or bowls.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.