How to Make It
Peel and section grapefruit. Combine grapefruit and pomegranate.
Combine yogurt and honey, stirring well. Spoon 1/4 cup yogurt mixture in bottom of 2 (8-ounce) jars or glasses; top each serving with 1/4 cup Popped Amaranth and one-fourth of grapefruit mixture. Repeat layers with yogurt mixture, Popped Amaranth, and grapefruit mixture.
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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice