Spiked Cappuccino Granita Recipes
CAPPUCCINO GRANITA
"I served this easy frozen dessert when a friend came to lunch during a heat wave. With coffee as the starring ingredient, it was a cool treat on a scorcher of a day." -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer., Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.
Nutrition Facts : Calories 156 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 27mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
SPIKED ICED CAPPUCCINO
Provided by Giada De Laurentiis
Categories beverage
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
- Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.
CAPPUCCINO GRANITA
Someone around here, (I'm not naming names) got me hooked on granitas. This serves a lot, so you can claim more converts. They are yummy!
Provided by little_wing
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine the coffee, sugar and cinnamon and stir until the sugar is dissolved.
- Whisk in 1/4 cup of the cream and refrigerate for about 30 minutes.
- Pour the mixture into a shallow dish and place in the freezer.
- Using a fork, scrape around the sides of the dish every 30 minutes to break up the ice crystals until all the liquid is completely frozen, about 3 hours.
- Cover tightly with plastic wrap and keep frozen until ready to serve.
- (The granita can be prepared up to 2 days in advance and stored in the freezer.).
- Just before serving, using a handheld mixer, whip the remaining 1 cup cream on medium-high speed until soft peaks form, about 3 minutes.
- Divide the granita among 8 coffee cups with saucers.
- Top each cup with a dollop of whipped cream and a sprinkle of chocolate shavings.
Nutrition Facts : Calories 179.3, Fat 13.8, SaturatedFat 8.6, Cholesterol 51, Sodium 16.6, Carbohydrate 14, Fiber 0.3, Sugar 12.5, Protein 0.9
CAPPUCCINO GRANITA
Italy is famous for its cappuccino and its frozen desserts, like this icy granita. Try this four-ingredient version made with soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 7
Number Of Ingredients 4
Steps:
- Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
- Pour mixture into chilled pan; freeze 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork. Freeze about 2 hours longer, stirring every 30 minutes, until completely frozen.
- To serve, scoop into individual dessert bowls. Garnish as desired.
Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 16 g, TransFat 0 g
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