Citrus and Pomegranate Mascarpone Cups

This satisfying and beautiful dessert recipe for citrus and pomegranate mascarpone cups is perfect for winter parties or for a special treat at home!

They’re super easy and quick to make, yet are elegant and beautiful enough to impress your guests.

How to make citrus and pomegranate mascarpone cups

Featured Ingredients

• Pomegranate juice: Grab a bottle of 100% pomegranate juice to use as the base of the dessert.
• Clementines: You’ll use both the zest and juice.
• Cornstarch: To thicken the pomegranate sauce.
• Mascarpone and Greek yogurt: The creamy whip is made with both mascarpone and yogurt.
• Vanilla extract: For all that vanilla flavor.
• Pomegranate arils: Juicy little pearls to go on top of your dessert.
• Pistachios: For crunch and nuttiness.
• Mint: As a beautiful garnish.

Step-by-Step Instructions

1. Reserve a few tablespoons of pomegranate juice in a small mixing bowl.
2. Pour the rest of the pomegranate juice in a small saucepan with the orange zest and bring to a simmer.
3. Whisk cornstarch into the bowl with the reserved pomegranate juice until dissolved.
4. Pour mixture into the saucepan and whisk constantly, until thickened.
5. Taste and add a pinch of sugar, if desired.
6. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled.
7. Spoon segmented oranges and grapefruit into each dessert cup.
8. In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth.
9. Transfer the mixture to a Ziploc bag and snip the corner to form a piping bag.
10. Pipe mixture into each dessert glass on top of the clementine segments and pomegranate sauce.
11. Top with pomegranate arils, pistachios and mint leaves.
12. Serve immediately or refrigerate up to 4 hours.

Recipe Substitutions and Alterations

• For the pomegranate juice: Just any 100% juice you enjoy.
• For the oranges and grapefruits: Use any citrus you like.
  • Try fun options, like clementines, Cara Cara oranges, etc.
• For the mascarpone and yogurt: You can use one or the other, or a mix of both as the recipe calls.
• For the nuts: Use any toasted or roasted crushed nuts.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Use all yogurt for the whip (no mascarpone).
  • Choose a dairy free yogurt alternative, like soy, almond or coconut.
• To make this vegan: Use all yogurt for the whip (no mascarpone).
  • Choose a plant-based yogurt alternative, like soy, almond or coconut.
• To make this nut free: Skip the pistachio topping.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

Citrus recipes to make this winter:

• Citrus Arugula Salad with Pomegranate Dressing
• Cranberry Orange Mocktail
• Ramen Noodle Salad with Orange Sesame Dressing
• Dutch Oven Turkey Breast with Cranberry Orange Glaze

Citrus and Pomegranate Mascarpone Cups

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This satisfying and beautiful dessert recipe for citrus and pomegranate mascarpone cups is perfect for winter parties or for a special treat at home! 

• Author: Julie Andrews
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 4 Servings 1x
• Category: Dessert
• Method: Stove-Top
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups pomegranate juice, divided
• 2 tablespoons orange zest
• 3 tablespoons corn starch
• Pinch granulated sugar (optional)
• 3 medium oranges, peeled and segmented
• 1 medium grapefruit, peeled and segmented
• 6 ounces mascarpone
• 6 ounces Greek yogurt
• ½ teaspoon pure vanilla extract
• ¼ cup pomegranate arils
• 2 tablespoons crushed pistachio
• 1 tablespoon fresh mint leaves

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Instructions

1. Reserve a few tablespoons of pomegranate juice in a small mixing bowl. Pour the rest of the pomegranate juice in a small saucepan with the orange zest and bring to a simmer. Whisk cornstarch into the bowl with the reserved pomegranate juice until dissolved. Pour mixture into the saucepan and whisk constantly, until thickened.
2. Taste and add a pinch of sugar, if desired. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled.
3. Spoon segmented oranges and grapefruit into each dessert cup.
4. In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth.
5. Transfer the mixture to a Ziploc bag and snip the corner to form a piping bag. Pipe mixture into each dessert glass on top of the clementine segments and pomegranate sauce.
6. Top with pomegranate arils, pistachios and mint leaves.
7. Serve immediately or refrigerate up to 4 hours.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 414
• Sugar: 43g
• Sodium: 17mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 3mg