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

Patsy Jamieson
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Ingredients

Directions

  • Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1 1/2 to 2 1/2 hours on high or 3 1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

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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

150 calories; 0.3 g total fat; 10 mg sodium. 462 mg potassium; 39.5 g carbohydrates; 4.5 g fiber; 3 g sugar; 1.4 g protein; 1385 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 22 mg calcium; 2 mg iron; 22 mg magnesium; 3 g added sugar;

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  • 5 star values: 6
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  • 1 star values: 1