Pom, Honey And Pistachio Yogurt Cups

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   1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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   2. Mix together honey and pistachios, then divide among four 8-oz. glasses.

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   3. Layer 1/4 cup of yogurt over the honey-nut mixture in each glass.

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   4. Layer 2 tablespoons of arils in a single layer on top of yogurt in each glass.

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   5. To the remaining cup of yogurt, add any accumulated juices* from the arils to tint yogurt pink.

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   6. Layer the tinted yogurt over the arils in each glass.

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   7. Top parfaits with remaining arils and sprinkle with reserved pistachios.

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   * To create a deeper pink tint: place 1 to 2 tablespoons arils in a strainer and press with the back of a spoon to extract more juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.