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Swedish fruit compote

Preparation time: 30 minutes

 

1 cup water
1/2 cup 100% apple juice frozen concentrate, thawed
1 tablespoon cornstarch
2 cups blueberries, cleaned and drained
2 cups blackberries, cleaned and drained
2 cups strawberries, hulled, cleaned, and drained
1 cup raspberries, cleaned and drained
1/4 teaspoon cinnamon
Mint leaves

In a medium saucepan, combine water and apple juice concentrate, and heat slowly, but do not allow to boil. Remove a small portion of the hot liquid and mix it with the cornstarch in a separate bowl. When smooth, add cornstarch mixture to saucepan and bring mixture to a simmer, stirring constantly. When liquid becomes clear, gently stir in blueberries, blackberries, and strawberries. Remove at once from heat and transfer to a large bowl. Chill in refrigerator until cold. Carefully stir in raspberries, then spoon compote into sherbet glasses and garnish with mint leaves.

Yield: 6 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 74
  Carbohydrate: 16 g
  Protein: 1 g
  Fat: 0 g
  Saturated fat: 0 g
  Sodium: 5 mg
  Fiber: 4 g
  Exchanges per serving: 1 fruit
  Carbohydrate choices: 1

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.

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