Pomegranates & Grapefruit with Honey-Yogurt Sauce

This fast dessert combines winter's best grapefruit and pomegranate, so you'll be able to whip it up in minutes by letting the seasonal fruits' fresh flavors shine.

Photo: Joanne Tsakos

By Lisa Turner

Serves: 4
Hands-on time: 15 minutes
Total time: 15 minutes

INGREDIENTS:

• 1 large pomegranate
• 2 large grapefruits
• 1/4 cup nonfat plain Greek yogurt
• 1 tbsp raw honey
• 2 tbsp raw unsalted pine nuts, slivered almonds or macadamia nuts

INSTRUCTIONS:

1. Fill a large bowl with cool water and set aside. Seed pomegranate and add arils to bowl.
2. Peel grapefruits and cut into segments, discarding peel and pith. Add grapefruit to bowl with pomegranate arils and toss gently to combine.
3. In a small bowl, stir yogurt and honey until well blended and creamy. Set aside.
4. Place a small skillet on medium  heat. Add nuts and toast for 1 to 3 minutes, shaking skillet, until golden and fragrant. Remove from heat and let cool for 1 minute.
5. To serve, divide grapefruit-pomegranate mixture among serving plates. Spoon yogurt-honey sauce over top and sprinkle with pine nuts, dividing evenly. Serve immediately.

Nutrients per serving (1/2 grapefruit, 1/4 cup pomegranate arils, 1 tbsp honey-yogurt sauce, 1/2 tbsp pine nuts): Calories: 125, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 26 g, Fiber: 2 g, Sugars: 23 g, Protein: 4 g, Sodium: 8 mg, Cholesterol: 0 mg

TIP: “Supreming” the grapefruit is the quickest way to peel and separate segments, plus it yields beautiful results. Wash and dry fruit and slice off ends. Firmly hold grapefruit flat side down. Following the curve of the fruit, slice peel away from orange; rotate and repeat until all peel is removed. Flip grapefruit onto its side and carefully make incisions along the membranes toward the center of the orange, separating segments
.