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I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest.

Total time

15 minutes




  • 2 cups POM Wonderful 100% Pomegranate Juice (divided)
  • 2 tbsp clementine zest
  • 3 tbsp corn starch
  • pinch granulated stevia (optional)
  • 10 clementines, peeled and segmented
  • 6 oz mascarpone
  • 6 oz vanilla Greek yogurt
  • ½ tsp pure vanilla extract
  • ¼ cup pomegranate arils
  • 2 tbsp crushed pistachios (optional)
  • 1 tbsp fresh mint leaves


  1. Reserve a few tablespoons of pomegranate juice in a small mixing bowl. Pour the rest of the pomegranate juice in a small saucepan with the clementine zest and bring to a simmer. Whisk cornstarch into the bowl with the reserved pomegranate juice until dissolved. Pour mixture into the saucepan and whisk constantly, until thickened. Taste and add pinch stevia, if desired. Strain in a fine mesh sieve, if needed. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled. Spoon segmented clementines into each dessert cup. In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth. Transfer to a Ziploc bag and snip the corner to form a piping bag. Pipe mixture into each dessert glass on top of the clementine segments and pomegranate sauce. Top with pomegranate arils, pistachios (if using) and mint leaves. Serve immediately or refrigerate up to 4 hours.

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