Recipe: Dried Fruite Compote with Green Tea & Lemon

When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurtshowlist_icon.gif and chopped pistachios for breakfastshowlist_icon.gif or dessert.
Per serving: 146 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 39 g carbohydrate; 1 g protein; 4 g fiber; 10 mg sodium; 462 mg potassium; added sugars
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 fruit
Nutritionshowlist_icon.gif Bonus: Vitamin A (30% daily value).
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: Our nutritionists have verified that the recipes marked as gluten-free do not contain wheat, rye, barley or oats. However, many processed foodsshowlist_icon.gif, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to make sure you pick a brand that does not contain a hidden source of gluten. Also, please note that while a recipe may be marked as gluten-free, the serving suggestions that accompany it may contain gluten.
Ingredients

3 green tea bags

3 1/4 cups of boiling water

2 tablespoons of sugar

2 teaspoons of freshly grated lemon zest

3 cups of mixed dried fruit
Preparation Instructions
Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1 1/2 to 2 1/2 hours on high or 3 1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

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