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Granola Yogurt with Chocolate Espresso Sauce

Serves 4


    Granola Yogurt with Chocolate Espresso Sauce

    Time to use a hit of bitter to wake up your breakfast routine. This coffee-chocolate sauce adds a haunting bitter element to everything it touches from creamy yogurt to pancakes to a bowl of vanilla ice cream. As with wine and vinegar, reducing coffee concentrates its flavour so a little goes a long way.


    Dark delight

    Dutch-processed cacao (often spelled “cocoa”) has been treated with alkali to tame its natural bitterness. Natural or “raw” cacao still retains its bold flavour personality as well as the health-hiking antioxidants.


    Granola Yogurt with Chocolate Espresso Sauce


      • 1 cup (250 mL) strong brewed coffee
      • 2 Tbsp (30 mL) maple syrup
      • 2 Tbsp (30 mL) cacao powder
      • 1 tsp (5 mL) vanilla extract
      • 1/2 tsp (2 mL) cinnamon
      • 3 cups (750 mL) plain 2% Greek or Skyr yogurt
      • 1 1/3 cups (330 mL) granola or muesli
      • 2 cups (500 mL) raspberries
      • 4 Tbsp (60 mL) cacao nibs (optional)


      Each serving contains:

      • calories301
      • protein20g
      • fat6g
        • saturated fat3g
        • trans fat0g
      • carbohydrates45g
        • sugars23g
        • fibre7g
      • sodium152mg



      In small saucepan, place coffee and maple syrup. Bring to a boil, reduce heat to medium-high to maintain a strong boil, and heat, uncovered, until reduced to 1/3 cup (80 mL), about 15 minutes. Stir in cacao powder, vanilla, and cinnamon until smooth. Let cool. The sauce will thicken further.


      To serve, divide yogurt among 4 serving bowls and drizzle on espresso sauce. Top with granola, raspberries, and cacao nibs, if using.



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      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.