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Title: Fruit Compote with Coconut Cream
Categories: Dessert Fruit Lowcal
Yield: 8 Servings
| 4 | Large bananas; peeled/sliced | |
| 3/4 | c | Frozen pineapple-passion |
| Fruit-banana juice | ||
| Concentrate; thawed | ||
| 3 | Oranges; peeled/sectioned | |
| 2 | c | Strawberries; halved |
| 2 | c | Chunked fresh pineapple |
| 1 | c | Seedless green grapes |
| 10 | oz | Bottle lemon-flavored |
| Sparkling mineral water | ||
| COCONUT CREAM | ||
| 1 1/3 | oz | Whipped topping mix;envelope |
| 1/2 | c | Non-fat milk |
| 1/2 | ts | Coconut extract |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Flaked coconut |
Fold bananas into juice concentrate, coating banana slices. In large glass compote bowl, layer oranges, bananas, strawberries, pineapple and grapes as desired. Chill up to 1 hour. Pour mineral water over fruit. Spoon fruit up from bottom to mix. Dollop each serving with Coconut Cream. Makes 8 to 10 servings.
Coconut Cream: Combine 1 envelope whipped topping mix, milk, coconut extract and nutmeg. Beat at high speed 4 minutes until peaks form. Fold in flaked coconut.
Per serving: Calories 150; Fat 1 g; Cholesterol 0.2 mg; Sodium 16 mg. Percent calories from fat, 6%.
From The Dallas Morning News, 6/24/92. Formatted by Joyce Burton.
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