Greek yogurt is a great way to get that creamy texture in desserts without as much fat as with cream or butter. Refreshing yogurt serves as an ideal base for pomegranate’s tang, both within the yogurt and in the pockets of juice-filled seeds sprinkled on top. This recipe comes to us from Sandhya of Vegetarianirvana.
- 6 tablespoons Greek yogurt, strained
- 1/4 cup sweetened condensed milk
- 2 tablespoons of pomegranate juice
- 2 tablespoons pomegranate seeds
- a few sprinkles pomegranate seeds, for garnish*
Preheat an oven to 350 degrees. Prepare a mini muffin pan with cup cake liners.
In a medium sized bowl, whisk together the strained Greek yogurt, condensed milk and pomegranate juice. Stir in the pomegranate seeds. Spoon a 1.5 tablespoons of the pomegranate yogurt mixture into each of the cupcake liners inside the muffin cups.
Place the muffin pan in a larger, glass, oven proof baking dish. Pour enough water in the baking dish to come up slightly less than halfway up the muffin cups.
Place the baking dish inside the oven and bake for 30 minutes, or until the pudding is beginning to become firm. Gently remove the pudding cups from the muffin pan and place on a tray in the refrigerator. Allow the pudding cups to cool in the refridgerator for at least 3 hours, or until they have become firm.
Peel the cupcake liner off of the pudding cups. Plate each pudding cup, sprinkle with additional seeds for garnish if using and enjoy.