Recipe finder
Fresh Fruit Compote
- Makes: 4 servings
- Yield: 6 cups compote makes 4 servings for two meals.
- Prep 20 mins
Ingredients
-
1
teaspoon
finely shredded orange peel
-
1/4
cup
orange juice
-
1
tablespoon
finely chopped crystallized ginger (optional)
-
2
cups
sliced fresh strawberries
-
2
cups
seedless red or green grapes, halved
-
1
8-ounce can crushed pineapple (juice pack), undrained
-
1
cup
fresh blueberries
-
1
large banana, cut into bite-size pieces
-
1/2
cup
finely snipped pitted dates
-
Plain Greek yogurt
Directions
- For dressing: In a small bowl, combine orange peel, orange juice, and, if you like, crystallized ginger.
- For salad: In a large bowl, combine strawberries, grapes, undrained pineapple, blueberries, banana, and dates. Add dressing; toss gently to evenly coat.
- If you like, reserve half of the fruit compote to make Frozen Fruit Cups (see Step 5)
- Divide the remaining fruit mixture among small serving bowls. Top with a dollop of Greek yogurt.
- Frozen Fruit Cups: In a medium bowl, combine reserved fruit compote and 1/2 cup plain Greek yogurt. Spoon mixture into 8 paper bake-cup-lined 2 1/2-inch muffin cups. Cover and freeze until firm. Let stand at room temperature 20 to 30 minutes before serving. Peel off paper cups to serve.
Nutrition Facts
(Fresh Fruit Compote)
Servings Per Recipe 4, Niacin (mg) 1, sugar (g) 24, fiber (g) 3, Folate (µg) 20, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 40, Potassium (mg) 335, sodium (mg) 9, iron (mg) 1, carb. (g) 31, cal. (kcal) 126, pro. (g) 3, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 97, vit. C (mg) 32