This white chocolate and yogurt cake with fresh pomegranate seeds is quite simple in it's preparation and ingredients. The crunchy crust is made with Kashi Whole Grain Nuggets cereal, pistachios, butter, and honey. The cake itself is only a combination of Greek yogurt and white chocolate, but is strong enough to stand up on its own. If you want to put something elegant on the table and don't have much time, this dessert is perfect. Make it in November, when pomegranates are in season. This quickly became a family favorite.
2 T pistachios
1 cup Kashi Whole Grain Nuggets
2 T butter, melted
1 T honey
8 oz. white chocolate, roughly chopped
1 cup Greek yogurt
1 pomegranate
Preheat the oven to 350°F.
In a small grinder, chop up the pistachios very finely. Add in the cereal, butter, and honey, and continue grinding until the mixture starts to come together forming a mass.
Spoon it into an 8- inch spring- form pan, and pat down with the back of a spoon, until the crust is even and packed down.
Bake the crust for 20 minutes, or until golden brown. Let it cool.
In a double boiler, or glass bowl set over a pot of simmering water, melt the white chocolate until smooth, and then stir in the cup of Greek yogurt. Stir until completely combined.
Pour the yogurt mixture on top of the crust, and let it cool for about 5 minutes, then put in the refrigerator until the cake solidifies.
Cut open the pomegranate and spoon out the seeds. Completely cover the top of the white chocolate and yogurt layer with the seeds.
Indulge!
