Cappuccino Granita Recipe

Cappuccino Granita Recipe photo by Taste of Home

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“I served this easy frozen dessert when a friend came to lunch during a heat wave. With coffee as the starring ingredient, it was a cool treat on a scorcher of a day.” —Sally Sibthorpe, Shelby Township, Michigan

This recipe is:

Quick

Diabetic Friendly

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Cappuccino Granita Recipe

Prep: 10 min. + freezing

Yield: 6 Servings

10 10

Ingredients

1/4 cup sugar
1 envelope unflavored gelatin
2 cups hot strong brewed coffee or cappuccino
1/2 cup refrigerated hazelnut nondairy creamer
1/4 cup chopped hazelnuts or walnuts
6 Pirouette cookies or cookies of your choice

Directions

In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.
Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies. Yield: 6 servings.

Editor's Note: This recipe was tested with Pepperidge Farm Pirouette cookies.

Nutritional Facts 1 serving equals 156 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 27 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Cappuccino Granita in Taste of Home April/May 2010, p61

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Cappuccino Granita

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(1-1) of 1 reviews

Reviewed on Apr. 10, 2011 by darnell moser

I made this dessert for my husband a while back and he really liked it (he puts hazelnut creamer in his morning coffee, so it was a natural for him). The recipe worked great just as printed, and was yummy without any cookies to accompany it. Thanks for sharing the recipe, Sally!