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.

Makes 8 servings, about 1/2 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 3/4-4 1/4 hours plus chilling time

EASE OF PREPARATION: Easy

3 green tea bags
3 1/4 cups boiling water
2 tablespoons sugar
2 teaspoons freshly grated lemon zest
3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins

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.

NUTRITION INFORMATION: Per serving: 146 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 39 g carbohydrate; 1 g protein; 4 g fiber; 10 mg sodium; 462 mg potassium.
Nutrition bonus: Vitamin A (30% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 fruit

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.