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Yoghurt with Cocoa Nib Coffee Compote


    Yoghurt with Cocoa Nib Coffee Compote

    serves 4


    Snack time just got a whole lot more interesting. You can swap prunes for dried figs if you please.

    1 1/4 cups (310 ml) brewed coffee
    20 dried pitted prunes, quartered (about 1 cup)
    1/4 Tbsp (25 ml) honey
    whole star-anise
    1/4 tsp (1 ml) cinnamon
    1 tsp (5 ml) orange zest
    1/4 Tbsp (25 ml) cocoa nibs
    3 cups (750 ml) low-fat plain Greek yoghurt

    1. In medium-sized saucepan, combine coffee, prunes, honey, star-anise, cinnamon and orange zest. 
    2. Bring to a boil, reduce heat and simmer covered for 10 minutes.
    3. With slotted spoon, remove prunes from pan. Simmer liquid, uncovered, over medium-high heat until reduced and syrupy, about 5 minutes.
    4. Discard star-anise and combine prunes, cocoa nibs and syrup. Let cool before serving over yoghurt.

    Each serving contains: 1193 kilojoules; 17 g protein; 3 g total fat (2 g sat. fat, 0 g trans fat); 53 g carbohydrates; 6 g fibre; 3 mg salt

    source: "Say Yes to Chocolate", alive Australia, Autumn 2013 


    Yoghurt with Cocoa Nib Coffee Compote




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