Autumn Fruit Compote
- 1 can (8 oz.) pineapple chunks
- 1 1/2 cups orange juice
- 1 Tablespoon cornstarch
- 1 medium banana, peeled and sliced
- 1 pear, sliced into cubes
- 2 peaches, sliced into cubes
Drain juice from pineapple into small saucepan. Stir in orange juice and cornstarch, blend until smooth. Bring to a boil over medium heat, stirring constantly. When mixture cools to room temperature, stir in fruit.
Makes 4-6 1/2 cup servings, or can serve over frozen yogurt, or waffles.
97 calories, 23g carbohydrate.