Yogurt Trifle with Pomegranate, Pear, and Dates
CHOW Test Kitchen
Trade in your tired bowl of cereal for a combination of tart yogurt, juicy pears, sweet dates and honey, and crunchy pomegranate seeds. It’s a simple, inspired breakfast that can be made in 15 minutes or less, and can easily be doubled to serve a brunch crowd. For a fancier presentation, use small glasses for individual servings.
This recipe was featured as part of our Fall Ingredients photo gallery.
- 3/4 cup plain yogurt
- 3/4 cup small-dice pear
- 3 tablespoons pitted small-dice Medjool dates
- 1/2 cup fresh pomegranate seeds
- 3 tablespoons honey
In a small bowl, layer 1/4 cup of the yogurt, 1/4 cup of the pear, 1 tablespoon of the dates, 3 scant tablespoons of the pomegranate seeds, and 1 tablespoon of the honey. Repeat twice more. Serve immediately.
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