| 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 |
sl |
Fresh ginger root |
| 1/4 |
ts |
Orange zest |
| 1 |
c |
Whole grain baking mix |
| 2 |
tb |
Slivered almonds |
|
|
Nonfat frozen yogurt; for serving, or almond – soy – rice milk |
INSTRUCTIONS
COMPOTE
DUMPLINGS
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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