Pomegranate yogurt parfait with a kick
Instructions:
- 4 cups plain whole milk or lowfat Greek yogurt (2 pounds);
- ⅓ cup good-quality orange liqueur such as Grand Marnier;
- 4 teaspoons finely grated orange zest (about 2 oranges);
- About ½ cup turbinado sugar, depending on the size of the serving glasses;
- About 1 tablespoon pomegranate syrup (optional);
- ¾ cup pomegranate seeds (from about 1 small pomegranate).
- Beat the Greek yogurt, orange liqueur, and zest in a tall large bowl using a wooden spoon until smooth.
- Line up 6 dessert glasses on the counter. Spoon the yogurt mixture into a 1-gallon ziplock bag and cut off a small corner, about ¼ inch.
- Add about 1 teaspoon turbinado sugar (or enough to create a thin layer) to each glass, jiggling it back and forth to spread evenly across the bottom. Pipe about a ¾-inch layer of the yogurt mixture on top and jiggle again to distribute evenly. Sprinkle with another layer of sugar and top with yogurt; drizzle about ½ teaspoon pomegranate syrup (or another layer of sugar) into each glass. Repeat with 1 more layer of yogurt, ending with a layer of sugar. Cover each glass with plastic wrap and chill for at least 2 hours to allow for the sugar to melt.
- Just before serving, top each glass with a couple of tablespoons of pomegranate seeds.
- TO GET A HEAD START: This dessert, up through step 3, can be prepared 1 day ahead. You can also seed the pomegranate ahead of time and chill separately, covered.
- TO VARY IT: A few tablespoons of diced peaches, apricots, or halved seedless grapes can also top the dessert. My tester Karen enjoyed it with black raspberries.