Compote of dried apricots, prunes and grapes

50 g pitted prunes

50 g dried apricots

75 g seedless grapes

800 g water

100 g sugar

1 h. l. lemon juice

Prunes cover with hot water, add sugar, citric acid, bring the water to a boil and cool.

Apricots and grapes boil separately until tender, strain the broth.

Syrup, which was cooked prunes, combine with broth, strain and bring to a boil, then cool.

Prepared fruit lay in the ice-cream bowls and fill them with compote.

Output for 1 portion 250 g B - 0, 9 g, F - 0, V - At 43.3 - 181 kcal.