Minty Mandarins with Pomegranates
1 can mandarin orange slices (or equivalent fresh)
6 cups plain Greek yogurt
(OR mixture of half whole milk plain yogurt, half sour cream)
Honey, to taste
1 – 2 cups walnuts, chopped finely
1 bunch fresh mint
First, prepare the ingredients (The prepping for this dessert can be done well ahead of time). Drain orange slices and set aside in a small bowl. Slice pomegranate in half. Remove seeds by slicing carefully along the inner membrane (wear an apron), then inverting each pomegranate half over a bowl and squeezing to remove seeds. Remove any remaining seeds with the tip of a sharp knife. Clean any remaining membrane from the seeds. Set cleaned seeds aside in another small bowl. Chop the walnuts finely and set aside.
To assemble the dessert:
On each flat dessert plate (white makes for the best presentation of this) spread 1 cup of yogurt. Place a few mandarin orange slices on top. Add some chopped walnuts. Scatter a handful of pomegranate seeds over the entire plate. Chop the mint and scatter some over the plate. Drizzle honey over the plate in an attractive pattern (I zigzag it from side to side). Garnish with whole fresh mint leaves. This dessert is really festive looking and, with the red pomegranate seeds and green mint, is especially good around the holidays as a low-cal alternative to all those cakes and pies!
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