Tropical Fruit Compote
Fresh 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)
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.
Pour the syrup in a cup. Remove the lemon rind and cool
the cooked fruit for 2 hours.
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.
Serve with Homemade Sour Cream
Yield: 8 servings
Serving size: 1 cup
Each serving provides:
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