Asian Fruit Compote

Ingredients:

1 cup water

1/2 cup fresh mint leaves

1/4 cup sugar or sugar substitute

1/2 of 6 ounce can of Limeade (if not available use lemon)

2 cups of sliced papaya

2 cups of sliced mango

1/2 cup of sliced kiwi (all about 1 inch thick)

6 mint sprigs as garnish

Directions:
In a medium sauce pan over high heat, add water, mint sugar, and bring to boil. Reduce heat to medium (simmer) and cover and cook for about 12 minutes. Remove from heat, strain mixture through fine mesh strainer. Toss mint away. Stir in limeade. Place fruit into large serving bowl and pour limeade mixture over fruit. Cover and chill 6-8 hours. When ready to serve toss again to get everything coated. Serves 6 divided into 6 serving sprigs.

153 calories, 0 saturated fat