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Rosemary Red Fruit Compote

Rosemary Red Fruit Compote

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  • Makes: 6 servings
  • Prep 20 mins
  • Chill 24 hrs (yogurt cheese)
  • Cool 10 mins
  • Serving Size: 1/4cup each yogurt cheese and compote per serving
  • Carb Grams Per Serving: 27

Ingredients

  • Yogurt Cheese
  • 3/4 cup frozen unsweetened pitted tart red cherries
  • 3/4 cup fresh cranberries
  • 1/3 cup pomegranate juice
  • 3 tablespoons honey
  • 1 sprig fresh rosemary
  • 2 teaspoons pomegranate juice
  • 1 1/2 teaspoons cornstarch
  • 1 cup frozen or fresh unsweetened red raspberries
  • Fresh rosemary (optional)

Directions

  1. Prepare Yogurt Cheese. In a medium saucepan, combine cherries, cranberries, the 1/3 cup pomegranate juice, the honey, and the one sprig rosemary. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 5 minutes or until cranberries start to pop.
  2. In a small bowl, combine the 2 teaspoons pomegranate juice and the cornstarch. Add to berry mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in raspberries. Cool for 10 minutes; discard rosemary sprig. Serve warm compote over Yogurt Cheese. If desired, garnish with additional fresh rosemary.

Yogurt Cheese

Ingredients

  • 3 cups plain yogurt

Directions

  1. Line a yogurt strainer, sieve, or a small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in plain yogurt.* Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Cover and store yogurt cheese in refrigerator for up to 1 week before serving. Makes about 1-1/2 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 149 cal., 2 g total fat (1 g sat. fat), 7 mg chol., 87 mg sodium, 27 g carb. (2 g fiber, 23 g sugars), 7 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fruit (d.e): 0.5; Milk (d.e): 0.5