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

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