Vanilla Pomegranate Parfait

These sweet yet healthy parfaits balance rich vanilla pudding with tart pomegranate compote. Enjoy as a weeknight treat or weekend indulgence.

Makes 6 Servings


For Compote:

  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 cup pomegranate seeds
  • cup Red Crown Pomegranate Juice (Original or With Pulp)
  • 1 tablespoon lemon juice

For Pudding:

  • 1 cup low fat milk
  • ¾ cup half and half
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • cup sugar
  • 1 ½ cup cornstarch
  • 1 tablespoon butter
  • pomegranate seeds to garnish
  • mint sprigs to garnish


  • To make the compote, mix sugar and cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice. Stir to combine.
  • Bring to a boil over medium high heat. Cook, stirring, until the compote has thickened, about 5 minutes.
  • Transfer to a small bowl and refrigerate.
  • To make the pudding, combine milk and half and half in a medium heavy bottomed saucepan. Add vanilla extract and bring to a simmer over medium heat. Remove from heat, cover and let sit for 5 minutes.
  • Meanwhile, whisk egg, egg yolk, sugar and cornstarch in a medium bowl. Reheat the milk mixture over medium low heat. Add ⅓ of the milk mixture to the egg mixture, whisk to combine.
  • Pour the egg mixture into the milk pan. Cook over medium heat, whisking constantly, until thick, about 2 to 3 minutes.
  • Remove from heat and whisk in butter. Divide the compote and spoon the pudding mixture over the compote.
  • Cover and refrigerate until the pudding is well chilled and firm, at least 3 hours. To serve, garnish each parfait with pomegranate seeds and mint sprig.