Pomegranate Parfait

Source: Pomegranate Council

2 teaspoons unflavored powdered gelatine
2/3 cup granulated sugar
2 eggs, separated
1/2 cup water
2/3 cup pomegranate juice
1 tablespoon plus 1 teaspoon fresh lemon juice
2/3 cup whipping cream
1 tablespoon plus 1 teaspoon whipping cream
2 teaspoons chopped pistachio nuts, for garnish
2 teaspoons pomegranate seeds, for garnish

Mix gelatine and sugar in a heavy saucepan.

Whisk egg yolks and water together; stir into gelatine mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatine 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 to 2 cups seeds in a blender; blend until liquefied. 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.

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