Start with fresh pomegranate and extract the juice. I used a ricer: Good Grips Ricer Mix raspberries, the pomegranate juice, a bit of vanilla and a smidgen of sugar. Muddle the ingredients and spoon a portion into a clear glass. Add Greek youghurt to a piping bag (I prefer vanilla or honey) and carefully add a layer atop the raspberries. Continue alternating layers of fruit and youghurt until the glass is full. Top the arrangement with sugared raspberries and a sprig of mint.