Healthy coffee recipes

Have your coffee and dessert all in one with these deliciously sweet coffee recipes.

Espresso granita

INGREDIENTS
2 1/2 cups espresso or strongly brewed coffee, hot
1/2 cup sugar
1 tsp vanilla extract
Fresh mint, for garnish (optional)
Whipped cream, for garnish (optional)

METHOD
1. Chill a 20cm square baking pan or other shallow container in the freezer. Pour hot coffee into a bowl and stir in sugar until dissolved. Mix in vanilla and let cool to room temperature. Pour coffee into the pan, cover the pan with aluminium foil or plastic wrap, and freeze until ice crystals start to form around the edges, about 2 1/2 hours. Note: don't let the mixture freeze.

2. With the tines of a fork, scrape the ice crystals into the centre of the container, cover, and return the pan to the freezer. Scrape ice crystals every 45 to 60 minutes until all the liquid has frozen into small crystals (about four times in total).

3 Divide among four bowls and garnish with mint and whipped cream, if desired. Store any extra granita in the freezer, covered, for up to a week.

Makes 4 servings
Per serving: 357kJ, 0g fat, 19g carbs, 0g fibre, 0g protein, 21mg sodium

Greek yoghurt with coffee fig compote

INGREDIENTS
1 1/4 cups brewed coffee
20 dried mission figs, stems trimmed and quartered (about 1 cup)
1/4 cup honey
1 whole star anise
1/4 tsp cinnamon
1 tsp orange zest
4 cups low-fat, plain Greek yoghurt

METHOD
In a medium sized saucepan, combine coffee, figs, honey, anise, cinnamon and orange zest. Bring to a boil, reduce heat and simmer covered for 20 minutes.

With a slotted spoon, remove figs from the pan. Simmer liquid, uncovered, over medium-high heat until reduced and syrupy, 3 to 4 minutes. Combine figs and syrup; discard star anise.

Place yoghurt in serving bowls and top with fig compote.

Makes 4 servings. Per serving: 1260kJ, 4g fat (3g sat), 52g carbs, 4g fibre, 19g protein, 10mg sodium

No-bake coffee cheesecakes

INGREDIENTS
1/2 cup hazelnuts, finely chopped
1/2 cup plain sweet biscuit crumbs
1/3 cup pure maple syrup
Juice from 1/2 lemon
1-2 tsp instant coffee powder or very finely ground coffee
1 tsp vanilla extract or coffee extract
1/2 cup reduced fat ricotta cheese
1/2 cup reduced fat cream cheese, room temperature
30g dark chocolate (70% cocoa)

METHOD
In a dry pan over medium heat, toast hazelnuts, stirring often, until golden and fragrant, about 3 minutes. In a large bowl, mix together hazelnuts, biscuit crumbs and maple syrup until everything is moist. Divide mixture among 6 medium sized paper lined muffin cups and press flat.

In a small bowl, whisk together lemon juice, coffee powder, and vanilla or coffee extract until the granules has dissolved. In a separate bowl, stir together coffee mixture, ricotta cheese and cream cheese until smooth. Divide cheese mixture among the six muffin cups. Place muffin tray in the refrigerator and chill for at least 2 hours.

Remove cheesecakes from paper liners and top with shaved dark chocolate.

Makes 6 servings. Per serving: 940kJ, 12 g fat (4 sat), 25 g carbs, 156 mg sodium, 1 g fibre, 5 g protein

Java breakfast smoothie

INGREDIENTS
1 cup brewed coffee
1 cup low fat milk
1/2 cup low fat Greek yoghurt
2 tbsp pitted dried dates, chopped
1 banana
2 tsp unsweetened cocoa powder
1 tsp vanilla or coffee extract
1/4 tsp cinnamon or cardamom
1 tbsp peanut butter or almond butter

METHOD
Pour brewed coffee in an ice cube tray, let cool to room temperature and freeze.

Place milk, yogurt, dates, banana, cocoa, extract, cinnamon and 5 coffee ice cubes in a blender container. Turn blender onto its low setting and process for 20 seconds. Switch to the high setting and blend until dates and ice cubes are pulverized, about 1 minute. Drop peanut or almond butter into the liquid and process for 10 seconds more.

Makes 1 serving. Per serving: 1890kJ, 13g fat (4g sat), 97g carbs, 10g fibre, 22g protein, 275mg sodium