Holiday Fruit Compote for French Toast
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 93.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.8 g
- Protein: 1.4 g
View full nutritional breakdown of Holiday Fruit Compote for French Toast calories by ingredient
Introduction
Using up the leftover fruits and baking goods from the holidays, I decided to make a fruit compote topping for my French Toast instead of syrup. It's healthier and nutritious. If you don't have any leftover cranberry sauce, substitute 2 Tbs of apple butter.I use sunflower oil for sweet dishes, where I don't want a hint of the olive oil taste, but want the monosaturated and good fats. Using up the leftover fruits and baking goods from the holidays, I decided to make a fruit compote topping for my French Toast instead of syrup. It's healthier and nutritious. If you don't have any leftover cranberry sauce, substitute 2 Tbs of apple butter.
I use sunflower oil for sweet dishes, where I don't want a hint of the olive oil taste, but want the monosaturated and good fats.
Number of Servings: 5
Ingredients
-
1 cup blueberries (fresh or unsweetened frozen)
1 medium banana, sliced thin
1/4 cup chopped walnuts
1/4 cup water
2 Tbs cranberry sauce
1 tsp sunflower oil (can use a light olive oil)
Directions
This makes about 5 quarter cup servings.
1. Heat a frying pan on medium high heat (in which you'll later make the french toast) with 1 tsp of oil, until it sizzles.
2. Add the walnuts and shake the pan to evenly toast. After about 1 minute, add the banana slices and let cook together for 1 minute. Then add the cranberry sauce and water, and stir till the cranberry sauce melts into a kind of glaze, breaking up any bits that stay as chunks. Add the blueberries, freshly washed, and stir well for about 1-2 mintues.
3. Cover and lower the heat to a simmer, let meld together for about 4-5 mintues. If the glaze is too thin, take off the cover, turn the heat to medium, and stirring constantly to keep from burning, let thicken to your taste.
4. Scoop 1/4 cup evenly over 2 slices of warm french toast and enjoy:)
Number of Servings: 5
Recipe submitted by SparkPeople user CCKELLY3.
1. Heat a frying pan on medium high heat (in which you'll later make the french toast) with 1 tsp of oil, until it sizzles.
2. Add the walnuts and shake the pan to evenly toast. After about 1 minute, add the banana slices and let cook together for 1 minute. Then add the cranberry sauce and water, and stir till the cranberry sauce melts into a kind of glaze, breaking up any bits that stay as chunks. Add the blueberries, freshly washed, and stir well for about 1-2 mintues.
3. Cover and lower the heat to a simmer, let meld together for about 4-5 mintues. If the glaze is too thin, take off the cover, turn the heat to medium, and stirring constantly to keep from burning, let thicken to your taste.
4. Scoop 1/4 cup evenly over 2 slices of warm french toast and enjoy:)
Number of Servings: 5
Recipe submitted by SparkPeople user CCKELLY3.