Coffee Granita with Mocha Topping
6
Points®
Total time: 5 hr 5 min • Prep: 5 hr • Cook: 5 min • Serves: 4 • Difficulty: Easy
This coffee granita is the perfect dessert to celebrate the warm days of spring ahead.
Ingredients
Espresso
24 shot(s), (3 cups) regular or decaf
Sugar
⅓ cup(s)
Fat free whipped topping
½ cup(s)
Decaffeinated instant coffee
1 tsp
Vanilla extract
1 tsp
Unsweetened cocoa powder
½ tsp
Instructions
1
Pour espresso into medium saucepan. Stir in sugar. Heat over low heat, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in vanilla.
2
Refrigerate mixture until cold, about 2 hours.
3
Pour mixture into 1 1/2-quart freezer-safe bowl. Freeze until slushy, 1 1/2 to 2 hours. Remove from freezer; break up with fork. Return to freezer until slushy, 1 to 1 1/2 hours. Remove. Using a fork, break up into small crystals. Spoon into 4 cups.
4
In a bowl fold together whipped topping, coffee powder and cocoa. Yields about 1 cup granita and 2 tablespoons topping per serving.
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