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Creamy Cappuccino Frozen Dessert
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Strawberry Granita
Yield: Makes 8 servings
Net Carbs 13g
Ingredients:
1
quart fresh strawberries, sliced
1/4
cup powdered sugar
1/4
cup water
2
tablespoons sugar substitute*
1
to 1-1/2 tablespoons fresh lemon juice, divided
1/2
cup fat-free whipped topping (optional)
Preparation:
1.
Combine strawberries, powdered sugar, water, sugar substitute and 1 tablespoon lemon juice in blender. Process until smooth. If necessary, add additional 1/2 tablespoon lemon juice.
2.
Pour into 8-inch square baking pan. Cover with foil and freeze 2 hours or until slushy. Remove from freezer and stir to break mixture up into small chunks. Cover and return to freezer. Freeze 2 hours, then stir to break granita up again. Cover and freeze at least 4 hours or overnight.
3.
To serve, scrape surface of granita with large metal spoon to shave off thin pieces. Spoon into individual bowls and top each serving with 1 tablespoon whipped topping, if desired. Serve immediately.
Nutritional Information:
| Serving Size: 3/4-cup | |
| Sodium | 1 mg |
| Protein | <1 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Saturated Fat | <1 g |
| Calories | 54 |
Dietary Exchange:
| Fruit | 1 |
This recipe appears in:
Ice Cream & Sorbets
