Pomegranate-4 Berry Pudding with Lime-Avocado Cream

This delicious dessert pudding is sure to please any palate, combining the rich tangy-tart taste of pomegranate with raspberries, strawberries, blueberries, and blackberries. The fruit mixture is folded into a lime-avocado cream which is lightly sweetened with maple syrup.

The crunch of the pomegranate seeds, that sparkle like little jewels on the spoon, make this dish fun to eat. Children, especially, like its unusual texture and robust taste. This recipe is rich in anti-oxidants as well as flavour, and has an impressive nutritional profile all-round.

You'll Need:

For the Pudding: 1 large pomegranate; 1 cup mixed berries, fresh or frozen (I used frozen 4-Berry Mix--raspberries, strawberries, blackberries, and blueberries) 1/2 teaspoon freshly ground cardamom. 

For Lime-Avocado Cream: 1 large avocado; 1 lime; 2 tablespoons almond milk; 2 tablespoons maple syrup; 2 teaspoons fruity olive oil; few grains sea salt.

For Garnish: 1 tablespoon pomegranate seeds; lime zest.

Method: 

The Pudding: 

Wash or thaw berries, and place in a large bowl. Peel pomegranate and remove seeds, reserving 1 tablespoon for garnish. Add to berries, stirring in carefully to avoid breaking fruit. Sprinkle with ground cardamom and set aside.

The Lime-Avocado Cream:

Wash lime, and pat dry. Using a citrus zester, remove long thin strips of peel, and set aside for garnish. Remove remainder of peel and pith. Cut lime into quarters, and remove any seeds. Place in blender. Peel and pit avocado and cut fruit into chunks. Put in blender, and add almond milk, maple syrup, salt, and olive oil. Blend on slow speed until smooth.

 Pour lime-avocado cream over pomegranate-berry mix and fold fruit in gently.

Garnish with reserved pomegranate seeds and lime zest.

With its bright red and green colours, this dessert has great possibilities for festive holiday fare!