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Title: Microwave Apricot-Strawberry Compote
Categories: Toppings
Yield: 1 Servings
| 1/4 | c | Dry white wine |
| 1/4 | c | Cranberry juice |
| 1 | Strip (2x1/2-inch) lemon zest, plus additional strips for ga | |
| 1 | ts | Minced crystallized ginger |
| 6 | Dried apricots, cut into thin strips | |
| 1/8 | ts | Vanilla extract |
| 2 | c | Fresh strawberries, hulled, quartered |
Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988
This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.
Makes 1 serving.
1. Combine wine, cranberry juice, 1 strip zest, and ginger in small microwave-safe bowl. Microcook uncovered on HIGH power for 2 minutes. Add apricots; microcook 1 minute. Stir in vanilla. Let cool to room temperature, then refrigerate until cold, at least one hour.
2. Just before serving, remove lemon zest and stir in strawberries. Serve cold garnished with fresh lemon zest strips.
Nutrition Information per Tablespoon: 287 calories 4 g protein 66 g carbohydrates 1 g fat (2% of calories) 17 mg sodium 0 mg cholesterol
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