Dried Fruit Compote with Green Tea & Lemon
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.
Source: EatingWell Magazine, January/February 2008
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 4 days.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Nutrition Facts
Serving Size: about 1/2 cup
Per Serving:
150 calories; protein 1.4g 3% DV; carbohydrates 39.5g 13% DV; exchange other carbs 2.5; dietary fiber 4.5g 18% DV; sugars 3.2g; fat 0.3g; saturated fatg; cholesterolmg; vitamin a iu 1384.8IU 28% DV; vitamin c 2.8mg 5% DV; folate 2.3mcg 1% DV; calcium 22.3mg 2% DV; iron 1.5mg 9% DV; magnesium 22.2mg 8% DV; potassium 462.3mg 13% DV; sodium 10.3mg; thiaminmg 3% DV; added sugar 3g.
Exchanges:
2 1/2 fruit
