Coffee Granita with Whipped Topping
10
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A cup of espresso equals about 1⁄4 cup of liquid, so you will need to make many cups if you use espresso here.
Ingredients
Instant espresso
2 cup(s), hot or very strong brewed coffee
Packed brown sugar
½ cup(s)
Table salt
⅛ tsp
Fat free whipped topping
½ cup(s)
Instructions
1
Combine the espresso, brown sugar, and salt in a medium bowl; stir until the sugar is dissolved. Cool to room temperature, then cover and refrigerate until thoroughly chilled, about 1 hour.
2
Pour the coffee mixture into an 8-inch square baking pan. Cover tightly with foil and freeze until frozen along the edges, about 1 hour. With a fork, scrape the ice at the edges in toward the center. Repeat every 30 minutes, until the granita is semifirm, about 2 hours.
3
Use a fork to scrape across the surface of the granita, transferring the ice shards to 4 glass dishes or wineglasses. Top each serving with 2 tablespoons whipped topping and serve at once. Yields 3⁄4 cup granita and 2 tablespoons whipped topping per serving.
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