I Heart POM Wonderful

POM Wonderful 100% Pomegranate Juice is the only pomegranate juice backed by $25 million in medical research. Actually, we are the only pomegranate juice backed by any medical research at all.There has been a lot of talk lately about the role of pomegranates in promoting heart health, prostate health, and proper erectile function. But while these results are promising, keep in mind that all of the research has been done on POM Wonderful 100% Pomegranate Juice. Our juice comes from a unique pomegranate variety (the Wonderful), which is grown in a unique location (California), and which is juiced with proprietary technology (ours!). No other pomegranate juice can claim these distinctions, and no other brand has been clinically tested.So what are the medical results on POM Wonderful 100% Pomegranate Juice? Click here to check it out!





POM Juice is 100% authentic and our family loves this stuff! It's a powerhouse of good stuff that's so good for you! Try some today!














POM Velvet Cake

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Ingredients:
Cake
juice from 1 large POM Wonderful pomegranate* or 1/2 cup POM Wonderful 100% Pomegranate Juice
2-1/4 cups

all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter at room temperature
1-1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 cup half-and-half
Icing
1 cup arils from

1–2 large POM Wonderful pomegranates
12 oz. cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1-1/2 teaspoons vanilla
1 lb. confectioner’s sugar, sifted
1/8 teaspoon salt

Directions:
Cake: 1. Preheat oven to 350°F. 2. Prepare fresh pomegranate juice.* 3. Line the bases of two round 9” x 2” baking pans with either parchment or wax paper. Grease paper but do not line or grease sides of pans. 4. In a large mixing bowl, mix flour, cocoa, baking soda and salt in mixing bowl and set aside. 5. In a separate mixing bowl, beat butter and sugar until fluffy, about 3 minutes at medium speed. 6. To the bowl with the butter mixture, add eggs one at a time, beating after each one. Add vanilla extract. 7. Pour half-and-half into a large measuring cup and add in vinegar and pomegranate juice; stir. 8. Add half the flour mixture to the butter and sugar mixture. Mix on low speed, alternating with the half-and-half and ending with flour. Beat for 2 minutes at medium speed. 9. Divide batter into cake pans and bake for 30 to 35 minutes or until cakes test done using a toothpick inserted near the center. The toothpick should be free of wet batter when withdrawn. 10. Allow cakes to rest in cake pan for 15 minutes or until pans are cold to the touch. 11. Invert cakes onto a cooling rack.Icing: 1. Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Blend cream cheese and butter in mixing bowl. 3. Add vanilla. Beat at medium speed. 4. Add confectioner’s sugar and salt. Beat until fluffy. 5. Place one layer of cake on a cake plate and spread with one third of the icing. 6. Sprinkle with 1/2 cup of arils. 7. Cover with second layer of cake and ice with remaining icing. 8. Garnish with remaining arils