Sugar Free Coffee Granita Recipes

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SUGAR FREE COFFEE GRANITA



Sugar Free Coffee Granita image

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

2 cups strong flavored brewed coffee
1/4 cup Splenda granular, sugar substitute
1/2 cup sugar-free whipped topping or 1/2 cup fat-free half-and-half
chocolate syrup (optional)

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



Coffee Granita image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 3

2 cups leftover strong coffee
1/3 cup sugar
Whipped cream in a can

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



Coffee Granita image

Provided by Ina Garten

Categories     dessert

Time 4h

Yield 6 servings

Number Of Ingredients 4

3 cups strong, hot brewed coffee, regular or decaf (see note)
3/4 cup sugar
2 teaspoons coffee liqueur, such as Tia Maria
1 teaspoon pure vanilla extract

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



Coffee granita image

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

500ml freshly brewed, strong black coffee (we used 30g ground coffee in a cafetière and brewed for 7 mins)
80g golden caster sugar
100ml coffee liqueur (we used Kahlúa)
1 tub mascarpone
50g dark chocolate , grated

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)



Coffee Granita (Caffé Greco) image

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

2 cups hot espresso or other very strong coffee
1/2 cup sugar
2 teaspoons vanilla
Accompaniment: lightly sweetened whipped cream

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



Coffee Granita image

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

1 1/2 cups water
1 cup sugar
3/4 cup brewed espresso coffee or 3/4 cup very hot water mixed with 2 tablespoons instant espresso powder
1/2 cup chilled whipping cream, whipped

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)



Granita di Caffe con Panna (Italian Coffee Granita) image

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

1 cup water
⅓ cup white sugar
1 cup strong espresso coffee
1 teaspoon vanilla extract
1 cup whipped cream, or to taste

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



Frozen Coffee Granita image

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

2 cups hot very strong coffee (you can even use flavored coffee for this, such as chocolate almond or Irish Cream, etc) or 2 cups espresso coffee (you can even use flavored coffee for this, such as chocolate almond or Irish Cream, etc)
1/4 cup sugar (or to taste)
2 teaspoons vanilla
whipped cream

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



Coffee Granita image

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

3 cups prepared strong black coffee
¾ cup white sugar
2 tablespoons coffee-flavored liqueur

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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