Prep Time: 15 minutes
Ingredients:
1-1/2 cups (two whole pomegranates) pomegranate seed pips
1/2 cup currants
3/4 cup slivered almonds
one medium ripe papaya, peeled, seeded, & cut in to chunks
Juice of two oranges (about 1/2 cup orange juice)
four ounces low-fat cream cheese, at room temperature
1/4 teaspoon ground cinnamon
6 dried plums
6 lime slices
12 mint leaves
Preparation:
Place papaya, orange juice, cream cheese, & cinnamon in to a food processor fitted with the metal blade. Method until pureed & smooth.
Gently stir together pomegranate, currants, & almonds until combined. Divide between 6 goblet glasses.
Garnish each dessert with one dried plum, one lime slice, & two mint leaves.
Divide papaya sauce evenly between the goblets, covering the pomegranate mixture.
Chill for one hour before serving.
Yield: 6 servings
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