Chai-Spiced Fruit Compote with Almonds and Yogurt

Original recipe by Ellie Krieger, from Fine Cooking, by way of Amber Groeling, Hy-Vee Topeka Dietitian, Probiotics Class, Jan. 2013. Recipe makes about 2 cups of compote - this recipe is easy to double or triple.

2 chai tea bags
3 Tbs. honey  
1/2 cup dried apricots, each chopped into 8 pieces 
1/2 cup pitted prunes, each chopped into 8 pieces 
1/2 cup golden raisins 
3 cups 2% low-fat Greek style yogurt
1/3 cup sliced or slivered natural almonds, toasted  

Bring 1-3/4 cups water to a boil in a 2-quart saucepan. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags. 

Add the honey, apricots, prunes, and raisins to the saucepan and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, stirring occasionally, until the liquid thickens to a light syrup, 18 to 20 minutes. (It will thicken further as it cools.) Transfer to a bowl, cover, and chill for at least 4 hours and up to 3 days.

Divide the yogurt among 4 small bowls. Serve the compote over the yogurt, topped with the toasted almonds.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 9; Fat Calories (kcal): 81; Saturated Fat (g): 2.5; Protein (g): 18; Monounsaturated Fat (g): 3.3; Carbohydrates (g): 61; Polyunsaturated Fat (g): 1.3; Sodium (mg): 65; Cholesterol (mg): 10; Fiber (g): 5;

Now You're Cookin',

Chef Alli