Fruit Stew
	This one pot dessert is simple to prepare and very versatile. 
	Once cooked, it will last for up to seven days in the refrigerator. 
	Serve on its own, over ice milk or frozen yogurt, slices of angel 
	food cake or with graham crackers. It can also be used as a side 
	dish with poultry, as a fruit sauce. In the morning, mix it into 
	hot or cold cereal or serve over yogurt and granola.
	12 ounces dried fruit mixture (e.g. peaches, apples, raisins, dried 
	plums, cranberries and/or apricots)
	1/8 cup grated carrots
	1/2 cup peeled and diced green apple
	1 tsp ground ginger
	1 tsp ground cinnamon
	1/2 tsp lemon zest
	2 Tbsp apple juice concentrate
	Place all ingredients in a medium pot and add two inches of cold 
	water. Cover and cook over low heat, stirring occasionally, until
	apples and carrots are soft (about 30-40 minutes). Serve hot or 
	refrigerate until ready to use.
	Serves 10. Each serving: 100 calories, 0 g fat, 0 g saturated fat, 
	0 mg cholesterol, 4 mg sodium, 26 g carbohydrate, 2.5 g fiber, 1 g protein.
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