SUGAR FREE COFFEE GRANITA
Make and share this Sugar Free Coffee Granita recipe from Food.com.
Provided by manushag
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve Splenda in coffee and pour into an 8 x 8 inch pan. Add a little chocolate for a mocha flavor.
- Add whipped topping and whisk.
- Freeze 2 hours.
- Scrape with a fork until fluffy. Freeze one more hour and scrape again. Repeat as necessary to keep it fluffy.
- Store in freezer until ready to serve. Fluff with a fork again before serving.
- Serve with more whipped topping if desired and a little chocolate sauce drizzled on top.
Nutrition Facts : Calories 0.8, Sodium 1.6, Protein 0.1
COFFEE GRANITA
Provided by Rachael Ray : Food Network
Categories dessert
Time 2h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a bowl combine the coffee and sugar. Mix until the sugar dissolves.
- Transfer mixture to a baking dish 8 by 8 square. Put in freezer and freeze until ice granules start to form around the edges. Scrape the swap with a fork. Do this every 20 minutes or so until the mixture becomes and icy slush.
- Serve in 4-ounce glasses topped with whipped cream.
COFFEE GRANITA
Steps:
- Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve.
- Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.
COFFEE GRANITA
Wow your party guests with this easy, light dessert and after-dinner coffee all rolled into one. It's a lovely end to any meal and a cooling treat in summer
Provided by Miriam Nice
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Pour the coffee into a jug and stir in the sugar until it has dissolved. Add the coffee liqueur and leave to cool completely.
- Once cold, pour the mixture into a freezable container and put in the freezer for 1 hr. Mix it with a fork - you should start to see ice crystals forming at the edges. Return to the freezer for 20 mins then stir again. Repeat once or twice more until the granita is all clumps of ice.
- Serve in glasses or bowls as an elegant dessert. For a more indulgent version, add a dollop of mascarpone and a grating of dark chocolate.
Nutrition Facts : Calories 112 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
COFFEE GRANITA (CAFFé GRECO)
How to make a quick and easy summer dessert.
Categories Coffee Dessert Frozen Dessert Vanilla Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings or about 3 3/4 cups
Number Of Ingredients 4
Steps:
- Stir together coffee and sugar in a bowl until sugar is dissolved, then stir in vanilla. Pour into an 8-inch metal baking pan (1-quart capacity) and freeze, stirring every 30 minutes, until slushy, about 1 1/2 hours.
- Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture, 30 seconds. Freeze until firm enough to scoop, about 30 minutes more.
- Divide granita among serving dishes and top with whipped cream.
COFFEE GRANITA
Categories Coffee Milk/Cream Dessert Low Sodium Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.
- Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.
- Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.
GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)
You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store in the freezer for a few days, just make sure to stir well before serving.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
- Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
- Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
- Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 3.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 22.6 mg, Sugar 18 g
FROZEN COFFEE GRANITA
This is a must if you are a coffee lover. If you planning to make a double recipe make in two separate pans. You can make this a day ahead and keep covered in the freezer, just defrost slighty and scrape with a fork to loosen. Cooking time is freezing time.
Provided by Kittencalrecipezazz
Categories Beverages
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
- Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
- Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
- Return to the freezer until firm enough to scoop (about another 30-40 minutes.
- Divide the granita into serving dishes and top with whipped cream.
Nutrition Facts : Calories 55.6, Sodium 2.6, Carbohydrate 12.8, Sugar 12.8, Protein 0.1
COFFEE GRANITA
I'm showing you how to make this incredibly refreshing Italian treat. I'm not saying that a coffee granita is the best frozen dessert ever, and I'm not saying this is the best coffee dessert ever, but this might be the best frozen coffee dessert ever. The technique could not be any easier. Serve in a clear glass garnished with sweetened whipped cream and a pinch of cocoa.
Provided by Chef John
Categories Frozen Desserts
Time 11h20m
Yield 6
Number Of Ingredients 3
Steps:
- Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
- Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
- Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
- Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
- Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.
Nutrition Facts : Calories 97.9 calories, Carbohydrate 25 g, Fat 0 g, Protein 0.1 g, Sodium 2.4 mg
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