This easy to make Pomegranate Cherry Yogurt Parfait is a perfect treat to create in a Mason Jar for Valentine’s Day or any time you want a healthy treat!
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Yogurt Parfait in a Mason Jar
Valentine’s Day is approaching fast! This year I wanted to make a treat that is healthy, but still delicious and seasonal, and I came up with this Pomegranate Cherry Yogurt Parfait. I used pomegranate arits and cherries to make a simple fruit compote, and then layered the compote with plain yogurt for a dessert that is nutritious and delicious.
This year I am making an effort to make recipes with new ingredients that I haven’t used before. And while I have eaten pomegranate before, I have never peeled and opened a pomegranate myself. I followed directions I found here, and cut the pomegranate open and put it in a bowl of water to loosen the membranes and free the arils. The arils all sunk to the bottom and were easy to separate. It was not nearly as intimidating as it sounded, and fresh pomegranate arils are so tasty I will be doing it again soon.
I used my handy cherry pitter to pit the cherries and chopped them up. Then to make the compote I mixed an equal amount of pomegranate arils and fresh chopped cherries, and added a few tablespoons of pomegranate juice. Then I heated it up for about 15 minutes to soften the fruit.
I wasn’t sure if I should add a sweetener like honey to the plain Greek yogurt, but I decided not to. And it turns out it was quite sweet enough with just the layers of pomegranate and cherry compote. I topped it off with some granola and a cherry, and it was ready to go. The yogurt parfait was delicious, and makes a perfect Valentine’s treat that won’t have you feeling guilty about eating!
Pomegranate Cherry Yogurt Parfait Recipe
- 1 pomegranate arils
- ½ pound cherries
- 3 T pomegranate juice (or water)
- 3 c. plain Greek yogurt
- ¼ c. granola
- 4 cherries
- To open the pomegranate cut the top off, then score down the sides to pry it open.
- Put the pieces in a bowl of water and gently loosen the arils, which should sink to the bottom while the membrane floats to the top.
- Pour off the water and membrane.
- Pit the cherries and chop, reserving 4 cherries to decorate the top.
- Combine 1 c. each of the arils and cherries in a sauce pan and add 3 T of pomegranate juice, or water if you don't have any pomegranate juice handy.
- Bring to a boil and cook for 15 minutes to soften the fruit.
- Let the fruit cool for 30 minutes.
- Put a layer of fruit on the bottom of a mason jar or container, and top with ¼ c. yogurt.
- Continue alternating layers until you get to the top of the container.
- Add a dollop of yogurt to the top to hold one of the reserved cherries, and sprinkle granola around the top.
So if you don’t want to indulge in a decadent chocolate Valentine’s dessert try this Pomegranate Cherry Parfait for a delicious dessert!