Ingredients
– 2 cups raspberries
– 2 cups pomegranate seeds
– 2 cups vanilla yogurt
– 2 cups sponge cake, cut into small pieces
– 1 cup whipped cream
– 1 tablespoon honey
– 1 tablespoon lemon juice
– Fresh mint leaves (for garnish)
Method
1. Start by mixing the honey and lemon juice in a bowl until smooth.
2. Combine the vanilla yogurt with half of the raspberry and pomegranate seeds in another bowl.
3. In a serving bowl or glasses, layer the sponge cake pieces on the bottom.
4. Spoon half of the yogurt mixture over the cake, followed by layers of remaining raspberries and pomegranate seeds.
5. Add whipped cream on top and garnish with mint leaves.
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