Pineapple, lime and vanilla yoghurt granita
unsweetened pineapple juice
2 tsp, finely grated
low-fat vanilla yoghurt
280 g, (1 cup)
⅓ cup(s), to garnish
- 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.
- 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.
- 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.