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!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 Servings 1x
- Category: Dessert
- Method: Stove-Top
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- Taste and add a pinch of sugar, if desired. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled.
- Spoon segmented oranges and grapefruit into each dessert cup.
- In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth.
- 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.
- Top with pomegranate arils, pistachios and mint leaves.
- 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