Serves 4-6
Free of: All top allergens, except sulphites (in optional alcohol) and gluten-free
Packed with: Antioxidants, vitamins C, A and E, magnesium

Ingredients

• 2 cups (475 mL) fresh blueberries, washed
• 2 tbsp (30 mL) water
• 1⁄4 cup (60 mL) crème de cassis [Optional. Substitute: water]
• 2 tbsp (30 mL) brown sugar
• 1 tbsp (15 mL) fresh lemon juice
• 1 tsp (5 mL) lemon zest
• Fresh mint leaves

Method

1. In a medium saucepan, combine water, crème de cassis (if using) and sugar over medium heat. Bring to a boil and reduce by about half.
2. Reduce to a simmer, adding blueberries, lemon juice and zest.
3. Cook, stirring occasionally, 8-10 minutes.
4. Set aside and cool.
5. Serve over no-fat, plain yogurt (or soy yogurt). Garnish with mint leaves.

Note: This compote can be made up to two days in advance and stored in the fridge.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
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