Low Sodium Ginger-Cardamom Pomegranate Walnut Cups

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Ginger-Cardamom Pomegranate Walnut Cups

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Ingredients

4 servings

For the yogurt base

2 cups plain whole-milk greek yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Chobani Nonfat Plain Greek Yogurt Fage Total 0% Milkfat Plain Greek Yogurt FAGE Total 5% Milkfat Plain Greek Yogurt - 32 Oz FAGE Total 2% Milkfat Plain Greek Yogurt - 32 Oz
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2 medjool dates, pitted and finely chopped
1 tsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp ground cinnamon
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

¾ cup raw walnut halves
½ cup pomegranate arils
2 tsp raw honey
1 tbsp fresh mint leaves, torn (optional)

Instructions

1
In a mixing bowl, combine the Greek yogurt, chopped dates, grated ginger, cardamom, cinnamon, and sea salt. Stir until the dates are evenly distributed and the spices are fully incorporated.
2
Divide the spiced yogurt evenly among 4 small serving cups or ramekins, smoothing the tops with the back of a spoon.

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