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Cantaloupe Granita

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Cantaloupe Granita
  • Prep 15 min
  • Total 3 hr 45 min
  • Servings 10
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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.
Updated Jun 25, 2008

Ingredients

  • 2 cups cubed cantaloupe or honeydew melon
  • 2 cups soymilk
  • 3 tablespoons honey
  • 3/4 teaspoon ground ginger

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

50 Calories, 1/2g Total Fat, 2g Protein, 10g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
50
Calories from Fat
5
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
35mg
2%
Potassium
90mg
3%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
0%
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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