Pomegranate-Pineapple Granita
Recipe from
Vegetarian Times
Who wants a heavy dessert after a rich lasagna meal? This easy treat will satisfy your sweet tooth without making you feel stuffed. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.
Servings:
Serves 8
Ingredients
-
2 cupsfresh or canned pineapple chunkssee savings
-
2 2/3 cupsunsweetened pomegranate juicesee savings
-
1/4 cuppure maple syrupsee savings
-
3/4 teaspoonground cinnamonsee savings
Directions
1.
Puree all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.
2.
Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.
Nutrition information
Calories 94, Total Fat 1 g, Sodium 11 mg, Carbohydrate 24 g, Fiber 1 g, Protein 1 g, Sugars 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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