This dish is all about the sauce.
If there’s another dessert you’ve got on the go that needs a topping (it would go wonderfully with chocolate cake and ice cream by the way!) – use the port sauce. Otherwise, try this yogurt parfait treat.
Now, if you haven’t purchased your yogurt yet – keep the following yogurt shopping tips in mind to help reduce your decision paralysis in the dairy aisle (choosing a healthy yogurt can be a baffling experience for most of us!).
- Always avoid ‘nonfat’ yogurts (that goes for any food).
- Read the ingredient label, the fewer ingredients, the better.
- The top ingredients should be milk and “live bacterial cultures” (like Lactobacillus bulgaricus and Streptococcus thermophilus). Bonus points if these are the only ingredients.
- Avoid added sweeteners and “fruits” and strange hard-to-pronounce ingredients.
- Organic is always best.
Ingredients
- 1 cup port wine
- 2 Tbsp balsamic vinegar (or reduction if that’s whatcha got)
- 1 tsp orange zest
- 1 Tbsp honey
- ½ tsp cinnamon
- 2 cups greek yogurt
- 2 tsp vanilla extract
- Pomegranate
- Shelled, unsalted pistachios
Method
- Combine the port, balsamic vinegar and orange zest together in a small saucepan. Simmer, with the lid off for 15 minutes or so until the mixture ‘boils’ down to only about ¼ cup liquid. Then stir in honey and cinnamon, remove from heat and let cool.
- Stir the vanilla into the yogurt, stir to combine and then start layering. Yogurt first, then pomegranate and top with pistachios and the port sauce mixture.
Tweaked from Alive Magazine
