Cranberry Granita in Almond Cookie Cups
TINA EVANS
Yield: 12 servings (serving size: 1/3 cup granita and 1 cookie cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 218
- Calories from fat: 23%
- Fat: 5.5g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.7g
- Protein: 2.1g
- Carbohydrate: 41.5g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 59mg
- Calcium: 13mg
Ingredients
- 1 1/2 cups sugar
- 3 cups water
- 2 cups cranberries
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- Almond Cookie Cups
- 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.
Cranberry Granita in Almond Cookie Cups Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits, Nuts
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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