- 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 calories, Carbohydrates: 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.