Recipe by Cooking Light November 1995

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Credit: TINA EVANS

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

218 calories; calories from fat 23%; fat 5.5g; saturated fat 0.9g; mono fat 2.7g; poly fat 1.7g; protein 2.1g; carbohydrates 41.5g; fiber 0.7g; iron 0.4mg; sodium 59mg; calcium 13mg.
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