1-1/2 cups (2 whole pomegranates) pomegranate seed pips
1/2 cup currants
3/4 cup slivered almonds
1 medium ripe papaya, peeled, seeded, and cut into chunks
Juice of 2 oranges (about 1/2 cup orange juice)
4 ounces low-fat cream cheese, at room temperature
1/4 teaspoon ground cinnamon
6 dried plums
Gently stir together pomegranate, currants and almonds until combined. Divide between 6 goblet glasses. Place papaya, orange juice, cream cheese and cinnamon into a food processor fitted with the metal blade. Process until pureed and smooth. Divide papaya sauce evenly between the goblets, covering the pomegranate mixture. Garnish each dessert with 1 dried plum, 1 lime slice, and two mint leaves. Chill for 1 hour before serving. Makes 6 servings.
