Blueberry-Apple Compote

Serve with a dollop of plain or vanilla yogurt for dessert, or serve it in place of jam on toast.

1-1/2 pounds Granny Smith apples, peeled and cut into 1-inch chunks
1 bag (12 ounces) frozen unsweetened blueberries
1/2 cup pomegranate juice
2 tablespoons sugar
1/4 teaspoon pepper
1 teaspoon vanilla extract

1 In a medium, heavy-bottomed saucepan, combine the apples, blueberries, pomegranate juice, sugar, and pepper. Cover and bring to a simmer over medium heat.
2 Reduce the heat to medium-low and cook, stirring occasionally, until the apples are completely softened, 15 to 20 minutes.
3 Mash some of the apples, but leave some chunky. Stir in the vanilla.

Makes 4 servings.
Per serving: 160 calories, 0.7g total fat (0.1g saturated), 0mg cholesterol, 4.2g dietary fiber, 41g carbohydrate, 1g protein, 1mg sodium.