Four-Fruit Compote

SUBMITTED BY: Genise Krause

"'This different and refreshing combination of fruits is a welcome side dish my husband, Jim, and I enjoy with breakfast or lunch,' says Genise Krause from Sturgeon Bay, Wisconsin. 'The light dressing lets the goodness of the fruit come through.'"

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (8 ounce) can unsweetened pineapple chunks
1 medium pink grapefruit, peeled and sectioned
1 medium red apple, cubed
1 tablespoon sugar
1 teaspoon cornstarch
1/8 teaspoon salt
1 tablespoon lime juice

READ REVIEWS (1)

DIRECTIONS

Drain pineapple, reserving 1/4 cup juice. In a bowl, combine the pineapple, grapefruit and apple. In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in lime juice and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over fruit and toss to coat. Serve immediately.

Nutritional Analysis: One serving (1 cup) equals 145 calories, trace fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 37 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 2-1/2 fruit.

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REVIEWS

Reviewed on Mar. 21, 2008 by bigbuggie

The sauce does a good job of making the grapefruit not so sour. It would also do well with other fruits.

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