Make It:
  • Divide yogurt between 2 small bowls.

  • Put the jam in a glass bowl and microwave on high for 10 seconds. Pour the jam over the yogurt.

  • Lay the tangerines on their sides and use a serrated knife to cut them into 1/2-inch-thick slices. Pull the segments apart and scatter over the yogurt. Top with the pomegranate seeds.


Make these up to a day in advance, cover with plastic wrap, and refrigerate overnight.

Nutrition Facts

252 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 15 mg cholesterol; 62 mg sodium. 227 mg potassium; 37 g carbohydrates; 4 g fiber; 30 g sugar; 19 g protein; 0 g trans fatty acid; 974 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 238 mg calcium; 0 mg iron;