Kathy Maister's Start Cooking

Pomegranate Seeds, Yogurt and Honey

posted in Appetizers and Snacks, Soups, Salads, Sides and Sauces, Vegetarian by Kathy Maister

Whenever pomegranates are in season, I like to buy several, remove the tangy sweet seeds

…and freeze them. (They should keep for several months in the freezer.)

My favorite way of eating the seeds is to add them, still frozen, to plain (usually fat-free Greek) yogurt and then drizzle some honey on top. You can use whatever proportions you like. The seeds, even when frozen are still chewable and they make the honey kind of chewy and gooey.

This is a perfect treat for any time of the day, but I usually save it for dessert after dinner.

Enjoy!

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4 Comments

Paul said:

Sounds delicious! Yogurt with honey and walnuts is one of my favorite snacks, but I’d never thought to try it with pomegranate. I’ll have to give this a go.

jill said:

You gave me an idea: add them to vanilla ice cream! yum!

Justin said:

Add some walnuts, and mmmmm
this is such a great breakfast.

Kathy Maister said:

Has anyone ever tasted pomegranate molasses? It is supposedly available in many middle eastern grocery stores but I’ve never seen it or tried it. I bet it would be great drizzled on goat cheese!

(Pomegranate syrup is just the pure juice and sugar cooked down into a syrup and pomegranate molasses is cooked the same way but cooked longer for a thicker consistency.)