Brunch Fruit Compote With Whole Grain Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables, Dairy | Vegan | Breakfast, Fruit, Grains & ce, Vegan, Vegetarian | 12 | Servings |
INGREDIENTS
| 3 | Orange spice tea bags | |
| 1 | c | Dried figs, stems removed |
| 2 | c | Dried peach halves |
| 2 | Green apples, sliced | |
| 1/2 | c | Golden raisins |
| 1/4 | c | Orange juice, frozen |
| concentrate | ||
| 2 | Cinnamon sticks | |
| 3 | Fresh ginger root | |
| 1/4 | t | Orange zest |
| 1 | c | Whole grain baking mix |
| 2 | T | Slivered almonds |
| Nonfat frozen yogurt, for | ||
| serving or almond – soy | ||
| rice milk |
INSTRUCTIONS
- Bring three cups of water to a boil in a large pot. Turn off the heat and add the tea bags. allow to steep 5 minutes, then remove the tea bags. Add the figs, peaches, apples, raisins, orange juice concentrate, cinnamon sticks, ginger, and orange zest. Refrigerate 3-4 hours or overnight. Place the pan over medium heat and simmer gently for 20-30 minutes. At the end of this time, combine the baking mix and almonds with 1/2 cup of water. Mix completely, but do not overmix. Drop spoonfuls on top of the hot fruit mixture. Cover and simmer for 20 minutes. Serve immediately with frozen yogurt or milk. Per serving: 199 Calories; 1g Fat (6% calories from fat); 4g Protein; 48g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1/2 Starch/Bread; 2 1/2 Fruit Recipe by: Garden Cuisine, Paul Wenner Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 13, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 324.1mg
Carbohydrates: 23.2g
Fiber: 2.3g
Sugar: 19g
Protein: 1.6g