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Recipe of the Day
Asian Napa Cabbage Carrot Slaw with Snow Peas
A lively, fresh Asian-inspired side dish you can feel good about serving.
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Yield: Serves 10.
Recipes
Fruit Stew
| Nutrition Information | |
| Calories: | 100 |
| Total Fat: | 0.2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 3mg |
| Carbohydrates: | 26.5g |
| Dietary Fiber: | 2.6g |
| Sugars: | 19.3g |
| Protein: | 1g |
| Vitamin A: | 1151.7iu (23%) |
| Vitamin C: | 1.4mg (2%) |
| Calcium: | 16mg (1%) |
| Iron: | 0.9mg (5%) |
This one pot dessert is simple to prepare and very versatile. Once cooked, it will last for up to seven days in the refrigerator. Serve on its own, over ice milk or frozen yogurt, slices of angel food cake or with graham crackers. It can also be used as a side dish with poultry, as a fruit sauce. In the morning, mix it into hot or cold cereal or serve over yogurt and granola.
12 ounces dried fruit mixture (e.g. peaches, apples, raisins, dried plums, cranberries and/or apricots)
1/8 cup grated carrots
1/2 cup peeled and diced green apple
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp lemon zest
2 Tbsp apple juice concentrate
Place all ingredients in a medium pot and add two inches of cold water. Cover and cook over low heat, stirring occasionally, until apples and carrots are soft (about 30-40 minutes). Serve hot or refrigerate until ready to use.
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