• 3 green tea bags
• 3-1/4 cups boiling water
• 2 tablespoons sugar
• 2 teaspoons freshly grated lemon zest
• 3 cups mixed dried fruit, such as apples, apricots, pears, figs and/or raisins

1. Steep tea bags in boiling water for 3 to 5 minutes. Remove tea bags. Stir sugar and lemon zest into the tea. Cut any large pieces of fruit into halves or quarters. Place the fruit and tea in a 4-quart or larger slow cooker.
2. Cover and cook until the fruit is plump and tender and the liquid is syrupy, 1-1/2 to 2-1/2 hours on high or 3-1/2 to 4 hours on low. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

Tips

To Make Ahead: Cover and refrigerate for up to 4 days.

Per serving: 146 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 39 g carbohydrates; 1 g protein; 4 g fiber; 10 mg sodium; 462 mg potassium

Nutrition Bonus: Vitamin A (30% daily value).

Exchanges: 2-1/2 fruit

Contributed by: EatingWell.com

When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.