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
- In medium-sized saucepan, combine coffee, prunes, honey, star-anise, cinnamon and orange zest.
- 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 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
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).
