Blueberry Compote
Blueberries pack a wallop of healthy antioxidants as well as nutrients that can boost memory and build strong bones.
Tastes yummy on your morning oatmeal or mixed with plain or vanilla low- or non-fat yogurt.
Ingredients
1 ½ cups frozen blueberries|
1 teaspoon freshly squeezed orange or lemon juice
1 teaspoon orange or lemon zest
1 teaspoon maple syrup
¼ teaspoon ground ginger
Preparation
1. Combine all of the ingredients in a small saucepan over medium heat.
2. Cook, stirring occasionally, for 3 to 4 minutes, until the mixture bubbles, pulls away from the sides of the pan and becomes syrupy.
Variation: If you have fresh blueberries, all the better. Just add 2 tablespoons of water to the recipe
Prep time: 5 minutes
Cook time: 10 minutes
Per Serving: Calories: 30; Total Fat: 0.4 g ( 0 g saturated, 0 g monounsaturated); Carbohydrates: 8 g; Protein: 0 g; Fiber: 2 g; Sodium 0 g.
Storage: Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
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Follow our 12-Week New Healthy You Program!
This recipe is from The Cancer-Fighting Kitchen by Rebecca Katz. Copyright © 2009 by Rebecca Katz. Published by Ten Speed Press, a registered trademark of Random House, Inc.
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