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Registration date : 2008-09-25
 | Subject: coffee granita with mocha topping  February 18th 2010, 12:51 pm | |
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Servings | 4
Preparation Time | 300 min
Cooking Time | 5 min
This coffee granita is the perfect dessert to celebrate the warm days of summer ahead. Although it takes several hours to make, you only have to spend a fraction of that time in the kitchen from start to finish.
Ingredients
3 cup brewed espresso, regular or decaffeinated
1/3 cup sugar
1 tsp vanilla extract
1/2 cup fat-free whipped topping
1 tsp powdered instant coffee
1/2 tsp unsweetened cocoa
Instructions
Pour espresso into medium saucepan. Stir in sugar. Heat over low heat, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in vanilla.
Refrigerate mixture until cold, about 2 hours.
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.
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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