I originally published this recipe for Pomegranate Fluff on New Year’s Day 2013.
Frankly, its sad pictures did it no favors. So, I’m republishing it because it is one of my favorite recipes,and it deserves another day in the sun.
Pomegranate salad, or “fluff” as I call it, is a tradition at our house around the holidays. This fluff is a little different than some of the fluffs that I’ve had because it isn’t made with whipped cream or whipped topping.
Instead, the marshmallows and Greek yogurt combine to make a sweet and tangy base for this salad. It’s a nice change from some of the heavier desserts that we have this time of year.
Pomegranate fluff is a great choice when you want a sweet fruit salad and need to make it ahead of time. Some fruit salads get soggy or sad as they sit, but this salad actually improves as it sits. So, it’s a great option for the holidays.
This recipe makes a lot of fluff – about 18 (1/2 cup) servings, so you may want to cut it in half if you aren’t feeding a crowd.
- 2 c . fat-free plain Greek yogurt
- 10 oz bag mini marshmallows
- 2 c . sweetened shredded coconut
- 20 oz can crushed pineapple in juice
- 15 oz can mandarin oranges (drained)
- 2 c . pomegranates seeds (From about 2 large pomegranates)
- In a large bowl, stir together the Greek yogurt, marshmallows, coconut, pineapple with juice, and oranges.
- Gently fold in pomegranate seeds.
- Cover and refrigerate for 2-4 hours before serving. The longer you let it sit, the more the marshmallows will break down and combine with the other ingredients.