Berry and Apple Compote Recipe


Nutrition

Cal/Serving: 103
Daily Value: 5%
Servings: 6

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g1%
Saturated0g0%
Carbs26g9%
Fiber4g18%
Sugars19g0%
Protein1g2%
Sodium3mg0%
Calcium32mg3%
Magnesium16mg4%
Potassium218mg6%
Iron1mg3%
Zinc0mg2%
Vitamin A72IU1%
Vitamin C44mg74%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg8%
Niacin (B3)0mg2%
Vitamin B60mg4%
Folic Acid (B9)18µg5%
Vitamin E1mg3%
Vitamin K12µg15%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Berry and Apple Compote
Maryse Chevriere

We've all heard it enough times to know that breakfast is an extremely important meal. However, kickstarting the day with something nutritious doesn't have to be bland or boring. This fruit compote is deceptively simple and equally delicious. 

Try topping your oatmeal or cream of wheat with a spoonful or spreading some on a low-fat muffin. Brighten up your favorite yogurt by swirling in a scoop of compote — think of it as homemade "fruit on the bottom." 

Make this recipe your own by switching up the fruit combinations and adding in dried fruits, nuts, and spices. 

Click here to see 8 Healthy Breakfast Options.

4.2
Ratings10

INGREDIENTS

  • 2 cups fresh blueberries, pricked with a fork
  • 2 cups fresh strawberries, quartered
  • 2 apples (I used Braeburns), cored and chopped into 1-inch pieces
  • 2 tablespoons simple syrup
  • 3 tablespoons applesauce
  • ¼ cup water
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

DIRECTIONS

Add everything except the lemon zest to a medium saucepan over medium heat. When the liquid starts to boil add the zest, reduce the heat to low and cover the pan. Simmer the mixture for 1 hour until the fruit is broken down, and the sauce is thick and syrupy. 

Serve immediately or store in the fridge for up to a week. 

Recipe Details

Prep time: 10 minutes

Total time: 70 minutes

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human