Skim Milk Granita Recipes

CANTALOUPE GRANITA

Steps:

• Place all ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth. Pour into 8- or 9-inch square glass baking dish.
• Freeze 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze 2 hours 30 minutes to 3 hours longer, stirring every 30 minutes, until firm.
• To serve, spoon into individual bowls.

GROWN-UP GRANITA

Steps:

• Put the sorbet and gin in a food processor or blender and blend until well combined but still slushy. Pour into champagne flutes, top with Prosecco, garnish with mint leaves and serve immediately.

PINEAPPLE MOJITO GRANITA

Steps:

• In 12-inch skillet, cook pineapple over high heat 2 to 3 minutes or until edges turn golden brown and sugars begin to caramelize.
• Place pineapple in food processor or blender. Add lime juice and honey; process 30 seconds or until smooth. Pour into ungreased 9-inch square (2-quart) glass baking dish. Stir in mint leaves. Cover; freeze 30 minutes.
• With fork, scrape mixture to distribute ice crystals evenly. Freeze 30 minutes longer.
• Scrape mixture again. Scoop into dessert dishes or cups. Serve immediately.

SKIM MILK GRANITA

Steps:

• Place ingredients in blender (or deep and narrow container for the immersion blender).
• Blend on high in a five second burst and then move the larger cubes closer to the blade.
• Repeat the five second bursts until the cubes are chopped into fine grains.
• Pour in a glass and add a straw and/or spoon.