alive logo

Yogourt with Cocoa Nib Coffee Compote


    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




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    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.