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    Four-Fruit Compote - 16


    Source of Recipe


    Low-Fat Country Cooking – D. Long; Searcy, AR
    Four-Fruit Compote - 16
    Serves: 16

    1 20-oz. can unsweetened pineapple chunks

    1/2 c. sugar
    2 T. cornstarch
    1/3 c. orange juice
    1 T. lemon juice

    1 11-oz. can mandarin oranges, drained
    2 unpeeled apples chopped
    2 bananas, sliced

    Drain pineapple, reserving 3/4-cup juice. Set pineapple aside. In a saucepan combine sugar and cornstarch. Add orange, lemon and reserved pineapple juices. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat.

    In a bowl combine the last 3 ingredients and pineapple chunks. Pour warm sauce over fruit, stir gently to coat. Cover and refrigerate.

    One 1/2 c. serving equals: 79 calories…trace fat (trace saturated)…0 cholesterol…2 mg sodium…20 gm carbohydrate…1 gm protein
 

 

 

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