Recipe by Cooking Light October 1997

Gallery

Recipe Summary test

Yield:
1 3/4 cups (serving size: 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine boiling water and tea bags in a medium bowl; cover and steep 5 minutes. Discard tea bags.

    Advertisement
  • Combine tea and prunes in a large heavy saucepan. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until tender. Place prune mixture in a blender; process until smooth.

  • Combine prune mixture, sugar, and lemon rind in pan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in vanilla; cool. Store in an airtight container in the refrigerator up to 2 months.

Nutrition Facts

29 calories; protein 0.2g; carbohydrates 7.8g; fiber 0.6g; iron 0.2mg; calcium 4mg.
Advertisement