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Cantaloupe Granita

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Bring a bit of Italy to your dinner table with a freezer dessert made from only four ingredients. Soymilk sets this granita apart.

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(7 Ratings)

7 Ratings

5 spoons 14%

4 spoons 43%

3 spoons

2 spoons 29%

1 spoons 14%

Member Reviews (3)

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PREP TIME
15 Min
TOTAL TIME
3 Hr 45 Min
SERVINGS
10

2: cups cubed cantaloupe or honeydew melon

2: cups soymilk

3: tablespoons honey

3/4: teaspoon ground ginger

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1 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.
2 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.
3 To serve, spoon into individual bowls.

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Expert Tips

A true fresh cantaloupe flavor makes this granita deliciously refreshing. For a frosty, slushy drink, make the recipe as directed, spoon into 10 serving glasses and gently stir 1/4 cup sparkling mineral water or ginger ale into each glass.

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Nutrition Information:

1 Serving (1 Serving)

Calories 50

(Calories from Fat 5),

Total Fat 1/2g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 35mg;
Total Carbohydrate 10g

(Dietary Fiber 0g,
Sugars 9g),

Protein 2g;

Percent Daily Value*:

Vitamin A 25.00%;
Vitamin C 10.00%;
Calcium 6.00%;
Iron 0.00%;

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 4/20/2011 9:32:39 PM REPORT ABUSE cookiepro said:

Rating:

I made this for guests. It was ok. Most of them got excited, it looked very pretty, then it tasted good, but theres a weird after-taste and texture that really set everybody off. Everyone ate what they put on their plates, but no one asked or took seconds. I omitted the ginger and used water instead of the soymilk. That might have been where the weird texture came from, but I don't think so. I probably won't make it again, though I was very hopefull that the recipe would turn out, it is very easy, and low calorie and relitivly healthy. Oh well.

This reply was: Helpful Inspiring

Posted 6/1/2009 11:51:46 AM REPORT ABUSE Ladyrattrap said:

Rating:

This is a wonderful after dinner desert. Sitting on the back deck on a hot summer evening enjoying a cool frosty bowl of this hevenly indulgence. I only gave it 4 spoons due to the fact that the soy milk has a different taste than whole milk or cream. Other than that it is delicious.

This reply was: Helpful Inspiring