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Black-Fruit Compote

:  July/August 1994, The EatingWell Healthy in a Hurry Cookbook (2006)

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This quick compote would be terrific over lightly sweetened ricotta cheese or frozen yogurt.


Black-Fruit Compote Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons tawny port
  • 2 tablespoons orange juice
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup cherries

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Preparation

  1. Stir honey, port and orange juice in a small saucepan over low heat until blended. Let cool 5 minutes. Toss the honey mixture with blackberries, blueberries and cherries in a medium bowl.

Nutrition

Per serving: 106 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 25 g carbohydrates; 1 g protein; 4 g fiber; 2 mg sodium; 188 mg potassium.

Nutrition Bonus: Vitamin C (29% daily value).

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 1/2 other carbohydrate


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Recipe Categories

Type of Dish
Sauce/Condiment, sweet
Desserts, fruit
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Meal/Course
Brunch
Dessert
Snack
Season
Spring
Summer
Style/Theme
Birthday
Entertaining, casual
Quick (total 30 min. or less)
Vegetarian
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
July/August 1994
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