| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Desserts, Low fat | 8 | Servings | |
INGREDIENTS
| 2 | c | Sliced pears |
| 2 | c | Sliced green apples |
| 1/3 | c | Chopped dried apricots |
| 1/4 | c | Chopped dried pineapple |
| 1 | t | Vanilla extract |
| 1 1/2 | c | Dry red wine |
| 1/4 | t | Ground ginger |
| 1/4 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| Grated rind of 1 lemon | ||
| 2 | T | Orange juice |
| 1 | c | Nonfat plain yogurt |
INSTRUCTIONS
In a large saucepan over medium heat, combine pears, apples, apricots, pineapple, vanilla, wine, ginger, cinnamon, nutmeg, lemon rind, and orange juice. Cook, stirring frequently, until most of wine has been absorbed and fruit is very soft (about 30 minutes). Serve warm or chilled, topped with nonfat yogurt. Makes approximately 5 cups compote. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.8mg
Potassium: 147.7mg
Carbohydrates: 11.2g
Fiber: 1.6g
Sugar: 8.1g
Protein: <1g