Cranberry Granita in Almond Cookie Cups

Cranberry Granita in Almond Cookie Cups Recipe
TINA EVANS

Yield:

12 servings (serving size: 1/3 cup granita and 1 cookie cup)

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 23 %
Fat 5.5 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 1.7 g
Protein 2.1 g
Carbohydrate 41.5 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 59 mg
Calcium 13 mg

Ingredients

1 1/2 cups sugar
3 cups water
2 cups cranberries
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
Mint sprigs (optional)

Preparation

Combine sugar and water in a medium saucepan, and stir well. Bring to a boil, and cook 1 minute or until sugar dissolves, stirring constantly. Let sugar syrup cool completely.

Combine cranberries and juices in a food processor, and process until pureed. Combine pureed mixture and cooled sugar syrup in a 13 x 9-inch baking dish; stir well. Cover and freeze at least 8 hours or until firm.

Remove mixture from freezer; scrape entire mixture with the tines of a fork until fluffy. Serve in Almond Cookie Cups. Garnish with mint sprigs, if desired.

November 1995
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