From Linda Cicero’s Cook’s Corner Column
Warm Fruit Compote
2 1/2 cups (20-ounce can) dark cherries or other fruit
3 tablespoons quick-cooking tapioca
1/4 cup sugar, or to taste
1/8 teaspoon salt
2 tablespoons lemon juice
Whipped cream for serving (optional)
Drain cherries, reserving liquid. Combine liquid with the tapioca, sugar, salt and 2/3 cup water in a small saucepan. Bring to a vigorous boil, stirring constantly. Immediately remove from heat and carefully stir in the lemon juice and drained fruit. Taste to see if more sugar is required. Stir occasionally while cooling; mixture will thicken. Serve warm or chilled with whipped cream. Makes 6 servings.
Per serving: 137 calories (0 percent from fat), 0 g fat, 0 mg cholesterol, 0.4 g protein, 33.7 g carbohydrates, 0.4 g fiber, 32 mg sodium.