Low Iodine Ginger-Cardamom Pomegranate Walnut Cups
Total time15 min
Prep time15 min
Cook time0 min
4.6(22)
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Learn more →Ingredients
4 servings
For the yogurt base
- 2 cups plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 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 tipFine sea salt and table salt measure the same - no conversion needed.
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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