Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Fresh or cooked fruits make a great low-calorie dessert.
Less than 1 g
Less than 1 g
Less than 1 mg
Servings and Times
Ingredients and Preparation
Fresh lemon juice
Rum or vanilla extract (optional)
Pineapple, cored and peeled, cut into 8 slices
Mangos, peeled and pitted, cut into 8 pieces
Bananas, peeled, cut into 8 diagonal pieces
Fresh mint leaves (optional)
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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