Ginger Honey Pomegranate Yogurt

3 cups Greek yogurt (a brand with no gelatin)
½ cup honey
¼ teaspoon freshly grated nutmeg
Zest of 1 lemon
1 Tablespoon slivered candied ginger
1 pomegranate
1 Tablespoon finely cut mint (optional)

1. Strain the yogurt for at least 60 minutes through a fine sieve lined with a damp paper towel to create almost a cream cheese consistency. Discard the whey or save it to cook a batch of rice in.
2. Combine the honey, nutmeg, lemon zest and candied ginger in a small saucepan on medium heat and stir until the honey is melted and clear. Remove from heat and while that is cooling prepare the pomegranate.
3. Fill a large bowl with water. Slice the pomegranate in half and then submerge it under water and use your thumbs to slide the pomegranate arils (seeds) away from the pith. The seeds will float to the bottom. The pith will float to the top. Remove the pith. Strain and then dry the arils by spreading them out on a cloth and picking out any remaining pith as necessary.
4. Divide the yogurt cheese between four serving dishes. Top with the pomegranate arils, then pour some of the honey sauce over.
5. Enjoy for breakfast (or even as a lovely, light dessert) sprinkled with the mint, if using.