Winter Citrus & Pomegranate Mascarpone Cups

It’s the middle of a freezing cold winter, but I’m still in the mood for dessert.

Good thing this satisfying and beautiful dessert recipe for citrus & pomegranate mascarpone cups is perfect for winter parties or for a special treat at home.

It is super elegant but also incredibly simple to throw together.

Side shot of Winter Citrus & Pomegranate Mascarpone Cups in a clear glass with silver spoon.

The perfect winter dessert

Maybe I’m stretching the ‘middle’ part because it is only the beginning of January, but it’s been SO frigid here that I keep hoping it’s almost over. 

Last weekend I visited my brand new, adorable niece in Michigan (she is THE BEST) and had to drive through some pretty terrible snowstorms, so I am just sort of over winter already. 

It was totally worth the drive to see her, but still… why so much snow and why so cold?

Okay, that’s the end of my soapbox on winter.  What I really want to chat about today is this dessert.  I don’t have a wild sweet tooth, which I know I’ve talked about before, which is why I LOVE this dessert. 

It’s not super sweet because there’s no added sugar, but it’s just sweet enough from the pomegranate juice, fruit, mascarpone and yogurt.  It hits all the right notes – it’s citrusy, slightly tangy and sweet, creamy, crunchy, and has that nice mouthfeel which makes it super satisfying. 

So satisfying that I had it for lunch today and was so happy for several hours.  Don’t judge me until you try it.

Overhead shot of one pomegranate cup open in a white bowl.
Overhead shot of Winter Citrus & Pomegranate Mascarpone Cups.
Close up of completed recipe in a clear glass.

Pomegranates, citrus and mascarpone

The first layer is a simple, 4-ingredient pomegranate sauce, which is just pomegranate juice, clementine zest, cornstarch and a pinch of stevia if you want a little extra sweetness (but it definitely isn’t required). 

And before I move on to the other layers, I need to swoon over pomegranate juice. It’s powered by antioxidants, and is whole-pressed, meaning it has a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith and rind – in each 8 oz bottle. 

It’s pretty amazing how much nutrition is packed into a cup of this juice, don’t you think? 

See, I can eat dessert for lunch and feel good about it.

The next layer is a load of slivered clementines, which happen to be in season in the winter!  Basically the little fruits are peeled and segmented and added to the pomegranate sauce. 

Then, top it with an amazing whipped mixture of mascarpone, vanilla yogurt and pure vanilla extract.  Wisconsin mascarpone is SO delicious, creamy and provides the perfect texture and mouthfeel in contrast to the tangy citrus and sweet pomegranate sauce.  It’s like heaven.

And last, but not least, are the toppings: juicy pomegranate arils, crunchy, nutty pistachios (my fave!) and fresh mint sprigs. 

It is super elegant but also incredibly simple to throw together.

Side shot of Winter Citrus & Pomegranate Mascarpone Cups focused on one glass.

You’re really going to impress people with these winter citrus & pomegranate mascarpone cups. 

And, it’ll help you (me) get through winter.

If you love pomegranate as much as I do, you may want to try my recipes for Arugula, Blood Orange & Honey Goat Cheese Salad with Pomegranate Vinaigrette and The Ultimate Autumn Salad.

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Winter Citrus & Pomegranate Mascarpone Cups

This satisfying and beautiful dessert recipe for citrus & pomegranate mascarpone cups is perfect for winter parties or for a special treat at home! 

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 Servings 1x
  • Category: Dessert
  • Method: Stove-Top
  • Cuisine: American

Ingredients

Scale
  • 2 cups POM Wonderful 100% Pomegranate Juice, divided
  • 2 tablespoons clementine zest
  • 3 tablespoons corn starch
  • Pinch granulated stevia (optional)
  • 1015 clementines, peeled and segmented
  • 6-ounces mascarpone
  • 6-ounces vanilla Greek yogurt
  • ½ teaspoon pure vanilla extract
  • ¼ cup pomegranate arils
  • 2 tablespoons crushed pistachios (optional)
  • 1 tablespoon fresh mint leaves

Instructions

  1. Reserve a few tablespoons of pomegranate juice in a small mixing bowl. Pour the rest of the pomegranate juice in a small saucepan with the clementine zest and bring to a simmer. Whisk cornstarch into the bowl with the reserved pomegranate juice until dissolved. Pour mixture into the saucepan and whisk constantly, until thickened. Taste and add pinch stevia, if desired. Strain in a fine mesh sieve, if needed. Pour pomegranate sauce into 4 dessert cups and place in the refrigerator until chilled.
  2. Spoon segmented clementines into each dessert cup.
  3. In the bowl of a stand mixer, whisk together mascarpone, Greek yogurt and vanilla extract until smooth. Transfer to a Ziploc bag and snip the corner to form a piping bag. Pipe mixture into each dessert glass on top of the clementine segments and pomegranate sauce. Top with pomegranate arils, pistachios (if using) and mint leaves. Serve immediately or refrigerate up to 4 hours.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 414
  • Sugar: 43g
  • Sodium: 17mg
  • Fat: 18g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 3mg

Keywords: easy, healthy, best, ideas, from scratch, homemade

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Finished side shot of Winter Citrus & Pomegranate Mascarpone Cups in a clear glass with silver spoon.
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