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. 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
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;
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