Breakfast Apple-citrus Compote
Nutrition Facts
| Serving Size |
¼ of recipe |
|
Calories
|
250 |
| Calories from Fat |
5 |
|
Total Fat
|
1 g |
| Saturated Fat |
0 g |
|
Cholesterol
|
0 mg |
|
Sodium
|
10 mg |
|
Total Carbohydrate
|
64 g |
| Dietary Fiber |
9 g |
| Sugars |
49 g |
|
Proteins
|
3 g |
| Vitamin A |
15% DV |
| Vitamin C |
190% DV |
| Calcium |
6% DV |
| Iron |
6% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings |
4 |
| Preparation Time |
30 minutes |
Cups of Fruits and Vegetables Per Person: 4.0
Ingredients and Preparation
| Ingredients |
Measures |
| Peeled and sliced tart apples (about 2 medium apples) |
2 cups |
| Pitted prunes (about 9 ounces) |
1½ cups |
| Orange juice |
1½ cups |
| Honey |
2 tablespoons |
| Lemon juice |
1 tablespoon |
| Cinnamon |
½ tsp |
| Navel oranges, peeled and cut into segments |
2 |
| Pink grapefruit, peeled and cut into segments |
2 |
| Mint sprigs for garnish |
Directions
- In a 2-3 quart saucepan combine apples, prunes, and orange juice.
- Bring to boil, reduce heat, and simmer until apples are tender but not soft, about 10 minutes.
- Remove from heat. Stir in honey, juice, and cinnamon.
- Cool, cover, and chill.
- Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.
Diabetic Exchange
Fruit: 4; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.