Tropical Fruit Compote

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Tropical Fruit Compote

 

ªFresh or cooked fruits make a great low-calorie

dessert.

 

3/4 cup water

1/2 cup sugar

2 teaspoons fresh lemon juice

1 piece lemon peel

1/2 teaspoon rum or vanilla extract (optional)

1 pineapple, cored and peeled, cut into 8 slices

2 mangos, peeled and pitted, cut into 8 pieces

3 bananas peeled, cut into 8 diagonal pieces

fresh mint leaves (optional)

 

1. In a saucepan combine 3/4 cup of water with the

sugar, lemon juice, and lemon peel (and rum or vanilla

extract if desired). Bring to a boil, then reduce the

heat and add the fruit. Cook at a very low heat for 5

minutes.

2. Pour the syrup in a cup. Remove the lemon rind and

cool the cooked fruit for 2 hours.

3. To serve the compote, arrange the fruit in a

serving dish and pour a few teaspoons of syrup over

the fruit. Garnish with mint leaves.

 

 

Yield: 8 servings

Serving size: 1 cup

Each serving provides:

Calories: 148

Total fat: Less than 1 g

Saturated fat: Less than 1 g

Cholesterol: 0 mg

Sodium: 3 mg

Calcium: 15 mg

Iron: Less than 1 mg

 

 

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