WINTER FRESH FRUIT COMPOTE WITH REDUCED-CAL VANILLA SAUCE
4 to 6 servings
3 to 4 clementines, peeled and separated into sections, any seeds removed
1 firm ripe pomegranate, seeds removed and reserved, peel and white flesh discarded (optional)
1 cup sliced firm ripe strawberries (optional0
½ to 1 cup firm ripe blueberries or red raspberries, or a combination, stems removed (optional)
½ to 1 cup firm ripe pear cubes, peeled or unpeeled as desired
½ to 1 cup green or red seedless grapes
½ to 1 cup peeled apple cubes, peeled or unpeeled as desired
½ to 1 cup cubed peeled cantaloupe
Few drops balsamic vinegar (optional)
Sugar or granulated sugar substitute to taste (optional)
1 firm ripe medium banana, peeled and thinly sliced
Reduced-Cal Vanilla Sauce as desired (optional) and sprigs of fresh mint for garnish
Prepare all fruits, except banana. Combine all fruits; add balsamic vinegar and sugar or granulated sugar substitute to taste, if desired. Cover and refrigerate for at least 1 hour to marinate fruit. Add banana just before serving. Spoon mixed fruit into dessert dishes and garnish each serving with a spoonful of Reduced-Cal Vanilla Sauce and a sprig of fresh mint.
Variation: Omit Reduced-Cal Vanilla Sauce and balsamic vinegar; add ½ cup brandy or almond or
orange liqueur, or orange juice to fruit compote with sugar or granulated sugar substitute.
Garnish with sprigs of fresh mint.
Reduced-Cal Vanilla Sauce
about 2 cups
1½ cups reduced-fat or skim milk
2 eggs or 4 egg whites, or the equivalent in egg substitute of 2 eggs, IE Egg Beaters,
at room temperature
¼ cup sugar or the equivalent of 1/4 cup sugar in granulated sugar substitute
Pinch of salt
1 to 2 teaspoon(s) vanilla extract
Scald milk in the top of a double boiler over low heat (about 200 degrees F.). In a small bowl, combine eggs, sugar, and salt, mixing well. Gradually stir in scalded milk. Transfer mixture to the top of the double boiler; cook over simmering, not boiling, water (about 200 degrees F.), stirring constantly. When custard will coat a metal spoon, remove from heat. Place pan in cold water to cool quickly. If custard starts to curdle, beat vigorously with a hand-rotary beater until smooth. Add vanilla, blending well. Cool. Serve at room temperature or chilled. Store in an airtight glass jar in the refrigerator.Variation: Omit vanilla; add a pinch of nutmeg or saffron to sauce.