Tuesday, June 8, 2010

Moroccan Pomegranate Mint Yogurt


1 packet ThinStick™
1/2 cup nonfat Greek yogurt
1/3 cup pomegranate seeds
2 tsp thinly sliced fresh mint (about 5 leaves)

Fold mint and ThinStick into yogurt. Layer yogurt mixture and pomegranate arils in a clear dessert dish.

Makes 1 serving.

Per serving: 145 cal, 0 g fat (0 g sat), 69 mg sodium, 19 g carbs, 4 g fiber, 16 g protein 

Maureen Callahah, R.D.
Photo: Lisa Shin

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