Cherry Berry Compote Recipe

Summary

CuisineCourse
Vegetarian

Ingredients

 Cornstarch1 Tablespoon
 Low calorie granulated sugar substitute1 Tablespoon
 Sugar2 Tablespoon (To Equal 2 Tablespoons Sugar)
 Lemon juice2 Teaspoon
 Almond extract3 Drop
 Fresh strawberries/Frozen unsweetened whole strawberries, thawed2 Cup (32 tbs)
 Fresh pitted sweet cherries3 Cup (48 tbs), halved or one
 Frozen unsweetened pitted dark sweet cherries16 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 1063 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.33 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5 mg0.2%

Total Carbohydrates 283 g94.4%

Dietary Fiber 34.4 g137.4%

Sugars 211.9 g

Protein 14 g28.1%

Vitamin A 10.1% Vitamin C 435.5%

Calcium 15.1% Iron 22.8%

*Based on a 2000 Calorie diet

Directions

For sauce, in a medium saucepan cook and stir cornstarch and 3/4 cup cold water till thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Stir in sugar substitute, lemon juice, and almond extract.
Halve any large strawberries.
Stir strawberries and cherries into sauce.
Transfer to a bowl.
Cover and chill 2 to 24 hours.
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