Instructions

1. Melt the chocolate in glass bowl set over a pan of simmering water. Set aside.
2. Put the cookies in a bowl and crush them with a pestle or a rolling pin until you get fine crumbs. Pour the melted butter and Amaretto over the crumbs and mix well.
3. Spoon this mixture into glass pots or ramekins and rest them in the fridge.
4. Take the seeds out of half of a pomegranate.
5. Squeeze the rest into a small saucepan, including their juice. Add the sugar and vanilla and lemon juice. Bring to the boil and reduce it into a syrup.
6. Let it cool.
7. Mix the soft cheese, Stevia, yoghurt until light and fluffy. Mix in the white chocolate then the bitty pomegranate syrup.
8. Spoon this mixture into the ramekins or glass pots.
9. Chill for 2 hours or even longer.
10. Garnish with the remaining pomegranate seeds and serve.