SUGAR FREE COFFEE GRANITA
Make and share this Sugar Free Coffee Granita recipe from Food.com.
Provided by manushag
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
- Add whipped topping and whisk.
- Freeze 2 hours.
- Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
- Store in freezer until ready to serve. Fluff with a fork again before serving.
- Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.
Nutrition Facts : Calories 0.8, Sodium 1.6, Protein 0.1
COFFEE GRANITA
Provided by Alex Guarnaschelli
Categories dessert
Time 3h15m
Yield 2 1/2 to 3 cups granita
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the water with the sugar. Stir to blend. Bring to a simmer over low heat, then transfer to a bowl to cool. Refrigerate.
- Whisk all of the remaining ingredients in a small bowl, then stir in the syrup. Pour the mixture into a baking sheet and freeze until it hardens, about 3 to 4 hours.
- When ready to serve, scrape the surface with the tines of a fork to remove the granita in large flakes. Spoon into serving glasses or bowls and serve.
COFFEE GRANITA
Steps:
- Combine all ingredients and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
- Scoop into goblets and top with barely sweetened whipped cream, add additional citrus zest if desired.
COFFEE GRANITA
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a bowl combine the coffee and sugar. Mix until the sugar dissolves.
- Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush.
- Serve in 4-ounce glasses topped with whipped cream.
COFFEE GRANITA
I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.
Provided by Chef John
Categories Frozen Desserts
Time 11h20m
Yield 6
Number Of Ingredients 3
Steps:
- Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
- Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
- Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
- Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
- Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25 g, Fat 0 g, Protein 0.1 g, Sodium 2.4 mg
COFFEE GRANITA (WITH SWEETENED WHIPPED CREAM)
Steps:
- Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that's about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve.
- Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak.
COFFEE GRANITA
Coffee with lemon is a traditional Italian pairing. Limoncello adds extra zing!
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and place in the freezer for 2 hours. Remove from the freezer and use a fork to scrape any of the ice that has formed.
- Return to the freezer for another 2 hours, then repeat the scraping. If the granita is still not frozen, return to the freezer again and repeat the scraping. Serve with a dollop of whipped cream on top or drowned with 1/2 ounce of limoncello.
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