Yogourt with Cocoa Nib Coffee Compote
Snack time just got a whole lot more interesting. You can swap out prunes for dried mission figs if you please.
1 1/4 cups (310 mL) brewed coffee
20 dried pitted prunes, quartered (about 1 cup/250 mL)
3 Tbsp (45 mL) honey
1 whole star anise
1/4 tsp (1 mL) cinnamon
1 tsp (5 mL) orange zest
1 tsp (5 mL) chocolate extract (optional)
3 Tbsp (45 mL) cocoa nibs
3 cups (750 mL) low-fat plain Greek yogourt
In medium-sized saucepan combine coffee, prunes, honey, star anise, cinnamon, orange zest, and chocolate extract (if using). Bring to a boil, reduce heat, and simmer covered for 10 minutes.
With slotted spoon, remove prunes from pan. Simmer liquid, uncovered, over medium-high heat until reduced and syrupy, about 5 minutes. Discard star anise and combine prunes, cocoa nibs, and syrup. Let cool before serving over yogourt.
Serves 4.
Each serving contains: 285 calories; 17 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 53 g carbohydrates; 6 g fibre; 3 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
Yogourt with Cocoa Nib Coffee Compote
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
