Cappuccino Granita

By littlefish

Sweet & cold- if you like frappuccinos, you will like this. I had a real coffee granita in Rome 3 years ago, and have been craving one ever since- so I was excited to try this recipe out. Of course it is not as good as the original- nothing can compare to real Italian coffee in front of the Pantheon. I used splenda instead of sugar- but next time I will leave most, if not all, of the sweet out to be more authentic-tasting. Still, at only 80 calories a pop, makes a great treat!

Ingredients

• 1/2 cup sugar
• 2 tablespoons unsweetened baking cocoa
• 3 cups cold strong coffee
• 1 cup vanilla or light chocolate soymilk

Details

Servings 7
Preparation time 5mins
Cooking time 160mins

Preparation

Step 1

Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
2. Pour into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
3. Remove granita from freezer 15 minutes before serving. Scrape surface with fork and spoon into individual dessert dishes. Garnish as desired.
High Altitude (3500-6500 ft): No change.