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TINA EVANS Photo by: TINA EVANS

Cranberry Granita in Almond Cookie Cups

Cooking Light NOVEMBER 1995

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

Ingredients

  • 1 1/2 cups sugar
  • 3 cups water
  • 2 cups cranberries
  • 1/2 cup fresh orange juice

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.

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
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Cranberry Granita in Almond Cookie Cups recipe

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