Apricot & Cream Compote: A Simple & Delicious Dessert Recipe

YIELD Makes 4 servings

INGREDIENTS

4 to 6 apricots 2 cups unsweetened apple juice 1 stick cinnamon 1 cup low-fat (1%) milk 3 tablespoons sugar 1 tablespoon cornstarch 1/4 teaspoon almond extract

PREPARATION:

1. Peel apricots; cut into halves and remove seeds. Combine apple juice and cinnamon in medium saucepan; bring to a boil over high heat. Reduce heat to low. Add apricots; simmer, uncovered, 5 minutes or until apricots are tender but firm. Drain and cool.
2. For cream sauce, combine milk, sugar and cornstarch in small saucepan until smooth. Cook and stir over medium-high heat until thickened. Stir in almond extract.
3. Let sauce stand at room temperature until cooled. Refrigerate until ready to serve. Pool 1/4 cup cream sauce on bottom of individual serving dish; arrange 2 to 3 apricot halves on top of sauce. Repeat with remaining apricots and sauce.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Fiber 1 g Carbohydrate 19 g Cholesterol 3 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 8 % Calories 91 Protein 3 g Sodium 32 mg DIETARY EXCHANGE: Fruit 1 Milk 1/2