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Yogurt with Rosemary-Red Fruit Compote
Yogurt with Rosemary-Red Fruit Compote
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From: Diabetic Living Magazine
A warm cherry, raspberry and cranberry compote—with a savory hint of rosemary— makes a tasty topper for the tangy, thick yogurt in this sophisticated, low-fat dessert.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 cups plain yogurt (see Tip)
- ¾ cup frozen unsweetened pitted tart red cherries
- ¾ cup fresh cranberries
- ⅓ cup pomegranate juice
- 3 tablespoons honey
- 1 sprig fresh rosemary
- 2 teaspoons pomegranate juice
- 1½ teaspoons cornstarch
- 1 cup frozen or fresh unsweetened red raspberries
- Fresh rosemary (optional)
Preparation
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Prep
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Ready In
- Prepare yogurt cheese: Line a yogurt strainer, sieve or a small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve or colander over a bowl. Spoon in plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store yogurt cheese in refrigerator until compote is ready.
- Prepare compote: In a medium saucepan, combine cherries, cranberries, the ⅓ cup pomegranate juice, the honey and the one sprig rosemary. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 5 minutes or until cranberries start to pop.
- In a small bowl, combine the 2 teaspoons pomegranate juice and the cornstarch. Add to berry mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in raspberries. Cool for 10 minutes; discard rosemary sprig. Serve warm compote over yogurt cheese. If desired, garnish with additional fresh rosemary.
- Tip: Use a brand of yogurt that contains no gums, gelatin or fillers. These ingredients may prevent the whey from separating from the curd to make cheese.
- To prepare ahead: The yogurt cheese can be made ahead and stored in the refrigerator for up to 1 week before serving.
- Serving size: ¼ cup yogurt cheese and ¼ cup fruit compote
- Per serving: 149 calories; 2 g fat(1 g sat); 2 g fiber; 27 g carbohydrates; 7 g protein; 15 mcg folate; 7 mg cholesterol; 23 g sugars; 256 IU vitamin A; 6 mg vitamin C; 232 mg calcium; 0 mg iron; 87 mg sodium; 356 mg potassium
- Nutrition Bonus: Calcium (23% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1 other carbohydrate, ½ fruit, ½ milk
