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Fresh Fruit Compote - e-w

Source of Recipe

Light & Tasty 2003 – K. Selner; St. Paul, MN
Fresh Fruit Compote - e-w
Plan ahead…needs to refrigerate at least 4 hours or overnight.
Serves: 7

1/2 medium lemon
1/2 c. water
1/4 c. honey
2 c. sliced peeled apples
2 c. sliced fresh peaches
1 c. sliced peeled pears
1/3 c. 100% apricot spreadable fruit
2 c. sliced strawberries
1 c. seedless red grapes
7 T. reduced-fat vanilla yogurt

Cut two 1-in. long strips from lemon peel. Squeeze juice from lemon. In a saucepan, combine the water, lemon juice, honey lemon juice and lemon peel strips. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until mixture is reduced by two-thirds. Add the apples, peaches and pears; cover and cook for 10-15 minutes or until fruit is softened.

Remove from heat, discard lemon peel. Using a slotted spoon, transfer fruit to a bowl; discard poaching liquid. Stir in spreadable fruit, strawberries and grapes. Cover and refrigerate of 4 hours or overnight. Serve with a slotted spoon. Top each serving with yogurt.

One 3/4-cup fruit with 1 T. yogurt equals: 166 calories…1 gm fat (tract saturated)…1 mg cholesterol…14 mg sodium…41 gm carbohydrate…4 gm fiber…2 gm protein ++++ Exchanges: 2-1/2 fruit ++++ WWP: 3