Fruit Compote with Honey Yogurt
- Number of Servings: 1
Ingredients
1 slice (about 1/4 inch) fresh ginger
2 ripe pears
2 Golden Delicious apples
1 tablespoon fresh lemon juice
1/2 cup dried apricot halves
6 pitted prunes
1/2 cup plain, lowfat yogurt
1 tablespoon honey
2 tablespoons sliced almonds
julienned strips of lemon zest
- 3 cups unsweetened apple juice
1. Combine apple juice and ginger in a large shallow saucepan and bring to a simmer.
2. Peel, quarter and core the pears and apples and toss with lemon juice. Add to saucepan. Cover and cook over low heat until pears are just tender, about 10 minutes.
3. Add apricots and prunes and then cover, cooking for 5 minutes on low heat.
4. With a slotted spoon, transfer the fruit to a serving bowl.
5. Raise heat and boil the apple juice mixture, uncovered until it reduces to 1 3/4 cups. Cool liquid slightly then pour over the fruit.
6. Stir the yogurt and honey together in a small bowl and set aside. Toast the almonds in a small skillet (unoiled) over low heat until golden (about 2 minutes.)
7. Drizzle the fruit with a spoonful of the yogurt and honey mix. Garnish with strips of the lemon zest and sprinkle with the toasted almonds.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
2. Peel, quarter and core the pears and apples and toss with lemon juice. Add to saucepan. Cover and cook over low heat until pears are just tender, about 10 minutes.
3. Add apricots and prunes and then cover, cooking for 5 minutes on low heat.
4. With a slotted spoon, transfer the fruit to a serving bowl.
5. Raise heat and boil the apple juice mixture, uncovered until it reduces to 1 3/4 cups. Cool liquid slightly then pour over the fruit.
6. Stir the yogurt and honey together in a small bowl and set aside. Toast the almonds in a small skillet (unoiled) over low heat until golden (about 2 minutes.)
7. Drizzle the fruit with a spoonful of the yogurt and honey mix. Garnish with strips of the lemon zest and sprinkle with the toasted almonds.
Serves 6.
Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 1.9 g
- Cholesterol: 1.2 mg
- Sodium: 19.4 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 5.1 g
- Protein: 2.5 g
Member Reviews
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CHANGINTIME
I make a fruit compote that's similar, but simpler. Mix sour cream, ( low fat or non fat is fine), honey and minced crystallized ginger. I love crystallized ginger. Almost any combination of fresh fruit works, apples, kiwi, citrus. Out of season use supplement with cans or jars of fruit. - 4/22/09