Fresh or cooked fruits make a great low-calorie dessert.
Nutrition Facts| Serving Size | 1 cup | | Calories | 148 | | Total Fat | Less than 1 g | | Saturated Fat | Less than 1 g | | Cholesterol | 0 mg | | Sodium | 3 mg | | Calcium | 15 mg | | Iron | Less than 1 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Water | ¾ cup | | Sugar | ½ cup | | Fresh lemon juice | 2 teaspoons | | Lemon peel | 1 piece | | Rum or vanilla extract (optional) | ½ teaspoon | | Pineapple, cored and peeled, cut into 8 slices | 1 | | Mangos, peeled and pitted, cut into 8 pieces | 2 | | Bananas, peeled, cut into 8 diagonal pieces | 3 | | Fresh mint leaves (optional) |
Directions - In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
- Pour the syrup in a cup. Remove the lemon rind and cool the cooked fruit for 2 hours.
- To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves.
- Serve with homemade sour cream.
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