These rich, fudgy shortcakes, topped with whipped cream and punctuated by tart, jewel-like pomegranate seeds, are as fun to eat as they look.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Granted, I wasn't sure how sweet these should have been, but to my taste, I should have added more sugar. I also needed to use Greek Yogurt instead of sour cream, and then had to add in an extra plain yogurt to have enough "liquid" to make a dough. Sour cream is almost impossible to come by in Italy and I think Greek yogurt was great as a substitute. These were easy to make though and are nice and tender. I would add in more sugar next time though but that's just to my taste. I'm giving this 3 stars just based on my own experiences though. I would definitely try it!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?