1/4 C Instant Vanilla Pudding (dry mix)
3x5.3 oz Pomegranate Yogurt
1/2 C Heavy Whipping Cream
Zest of one small lime
1/2 C Pomegranate Seeds
2 pkg of Mini Fillo Shells
2-3 T Red Decorative Sugar
2-3 T Melted Butter
In medium bowl place the pomegranate yogurt & whip in the dry instant vanilla pudding until smooth. Zest one small lime into the yogurt base, stir to combine. Refrigerate until ready to use.
In separate bowl whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream and pomegranate seeds into the yogurt base until just combined. Place pomegranate mousse into a gallon size zip-top bag and hold in refrigerator. *Prepare fillo cups as directed on package for crisping. Snip off one of the bottom corners large enough for the pomegranate seeds to pass through easily & pipe the pomegranate mouse into the shells.
Preparation time 45min, Serving approx. 30
*If decorative sugared rims are desired, carefully dip the fillo shell rims in the melted butter and then into the red sugar before baking shells.