Pineapple, lime and vanilla yoghurt granita
5
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
The creamy crystals in this Italian iced treat are like a snow cone for grown-ups with a tropical twist
Ingredients
Caster sugar
⅓ cup(s)
No added sugar pineapple juice
1 cup(s)
Lime rind
2 tsp, finely grated
Lime juice
2 tbs
Vanilla yoghurt, low-fat, added sugar
280 g, (1 cup)
Fresh mint
⅓ cup(s), to garnish
Instructions
1
Place sugar and ¾ cup (185ml) water in a medium saucepan over low heat. Stir, without boiling, until sugar has dissolved. Increase heat to medium and bring to the boil for 2 minutes. Remove syrup from heat and set aside to cool.
2
Combine cooled syrup, pineapple juice, rind, lime juice and yoghurt in a shallow (about 25cm x 18cm; mixture should be about 3cm deep) freezerproof container. Cover with plastic wrap and freeze overnight or until solid.
3
Using a fork, scrape frozen mixture into icy granules. Return to freezer for 1 hour or until firm. Spoon granita into serving glasses and serve sprinkled with mint.
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