vanilla-pomegranate parfaits

i wanted to find a healthy dessert that would be somewhat refreshing after a large meal and then i saw this recipe. it just called my name and it was perfect!

while i did make the both the compote and pudding, i ended up serving the compote with vanilla greek yogurt because i was using palm sugar in my recipe and it changed the color of the pudding from white to brown. for the sake of presentation, i wanted the contrast red with white.

the greek yogurt ended up being a great substitute because it’s lack of sweetness went perfectly with the sweet and tart compote. i love this parfait so much, i can’t wait to make more! you’ve GOT to give this recipe a try!


For the compote

  • 2 tablespoons sugar ~try palm sugar
  • 2 teaspoons cornstarch
  • 1 cup pomegranate seeds (see Tip)
  • 2/3 cup pomegranate juice
  • 1 tablespoon lemon juice

For the pudding

  • 1 cup fat free milk
  • 3/4 cup fat free half-and-half
  • 1 vanilla bean, halved lengthwise – or –
    2 teaspoons vanilla extract
  • 3 large egg whites
  • 1/4 cup sugar
  • 1-1/2 tablespoons cornstarch
  • 1 tablespoon unsalted margarine from a tub
  • 1/2 cup pomegranate seeds for garnish


To prepare compote

Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice; stir to combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the pudding.

To prepare pudding

Combine milk and half-and-half in a medium heavy saucepan. Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.

Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1-1/2 tablespoons cornstarch in a medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the heat and whisk in margarine.

To prepare parfaits

Divide the pomegranate compote among six 6-ounce (3/4 cup) parfait glasses, ramekins or other small dessert cups. Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is well chilled and firm, at least 3 hours. To serve, garnish each parfait with pomegranate seeds.

original recipe from EatingWell: Vanilla-Pomegranate Parfaits

Prepare the compote (Step 1), cover and refrigerate for up to 1 day. Cover and refrigerate parfaits for up to 8 hours.

To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.

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