White Chocolate Yogurt Cake Topped with Pomegranate Seeds

Yesterday I taught another cooking class. I have been really enjoying working with people one-on-one, teaching them my recipes, and ways of integrating quick and healthy cooking into their routines. The menu yesterday was my new favorite Mediterranean Chicken "Stew", Tarragon Mayonnaise, and a bonus dish of Kale with Garlic. I will be posting the recipe for the chicken dish soon, along with a photo. For dessert we made the Opulent White Chocolate and Yogurt Cake, which without the pomegranate seeds can only be called "White Chocolate and Yogurt Cake". My cousin is obsessed with this dessert, and has been begging me to make it again for her since September of 2007.

I do make this dessert often, because it is quick and easy to make, and can be topped with whatever fruit is in season. In the Autumn we use , but in the Summer we use fresh berries of every color. I thought it would be a perfect fit for the women that I was teaching yesterday. However, I had been unsatisfied with the crust for quite some time. It was too crunchy; you almost had to stab it in order to separate a piece for yourself. I decided to play around with it, and found that there was not much that had to change to improve it.

If you have made this dessert before, you will now notice that I have adjusted the quantity of pistachio nuts used in the crust, increasing them to 2/3 cup. This make the dessert a bit more crumbly and graham like. If you have never made this dessert, I encourage you to try it, because it uses very few ingredients and is quite heavenly.