Pomegranate juice adds sweet-tart flavor and delicate color to this sumptuous, but simple-to-prepare, parfait.

• 2 tsp. unflavored powdered gelatin
• 2/3 cup sugar
• 2 eggs, separated
• 1/2 cup water
• 2/3 cup pomegranate juice
• 1 Tbs. plus 1 tsp. fresh lemon juice
• 2/3 cup whipping cream
• 1 Tbs. plus 1 tsp. whipping cream
• 2 tsp. chopped pistachio nuts, for garnish
• 2 tsp. pomegranate seeds, for garnish

Mix gelatin and sugar in a heavy sauce pan; reserve. Whisk egg yolks and water together; stir into reserved gelatin mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatin and sugar dissolve, about 5 minutes. Remove from heat; stir in pomegranate juice and lemon juice. Refrigerate pomegranate mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 2-1/2 hours. When pomegranate mixture is ready, beat egg whites until stiff but not dry; thoroughly fold into pomegranate mixture. Reserve. Beat cream until soft peaks form; thoroughly fold into pomegranate mixture. Divide mixture among 8 ounce parfait glasses; chill at least 4 hours. To serve, garnish each parfait with a dollop of whipped cream; sprinkle each with some of the chopped pistachio nuts and pomegranate seeds.

Note: For 1 cup of juice, put 1-1/2 cups-2 cups seeds in a blender; blend until liquified. Pour mixture through a cheesecloth-lined strainer or sieve.

Variations: Freeze the filled glasses, before adding garnish. Use as a filling in a baked pie shell.

Courtesy: Pomegranate Council

Per serving: calories 346, fat 19.4g, 49% calories from fat, cholesterol 155mg, protein 5.0g, carbohydrates 40.1g, fiber 0.2g, sugar 37.5g, sodium 49mg, diet points 9.0.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.4, Fat: 3.6, Sugar: 2.0, Very lean meat protein: 0.2

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