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Non-Fat Three Melon-Mint Compote Recipe Low Carb



Servings: 8, Serving Size: cup 


1 cup water

cup granulated sugar

1 tbsp cornstarch

cup peeled and chopped fresh ginger

cup plus 2 tbsp chopped fresh mint, divided use

Pinch of salt

1 cup 1-inch watermelon balls

1 cup 1-inch cantaloupe balls

1 cup 1-inch honeydew balls

Fresh mint sprigs (optional)


Nutrition Facts



1 Carbohydrate


Calories 58

   Calories from Fat 0

Total Fat 0g

   Saturated Fat 0g

   Trans Fat 0g

Cholesterol 0mg

Sodium 26mg

Carbohydrate 14g

   Dietary Fiber 1g

   Sugars 12g

Protein 1g


  1. In a small saucepan, combine the water, sugar and cornstarch. Whisk until the cornstarch dissolves. Cook over medium-high heat, 3 to 4 minutes, whisking constantly until the mixture comes to a boil and thickens slightly.
  2. Remove from the heat and stir in the ginger, cup of the mint, and the salt. Cool to room temperature. Pour the mixture through a fine wire mesh strainer, discarding the solids. Stir in the watermelon, cantaloupe, honeydew, and remaining 2 tbsp mint.

  3. Cover and refrigerate overnight. Spoon into serving bowls and garnish with fresh mint sprigs (optional).


Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Why refrigerate overnight? Marinating the compote overnight infuses the melon with mint flavor. This healthy dessert recipe is one of the best choices for summer picnic or a potluck.

Tips: Serve this fruit compote in a clear bowl to show off all the pretty melon colors.



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