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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