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Cappuccino Granita

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Cappuccino Granita
  • Prep 5 min
  • Total 2 hr 35 min
  • Servings 7
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Italy is famous for its cappuccino and its frozen desserts, like this icy granita. Try this four-ingredient version made with soymilk.
Updated Jun 25, 2008

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons unsweetened baking cocoa
  • 3 cups cold strong coffee
  • 1 cup vanilla or light chocolate soymilk

Steps

  • 1
    Place 13x9-inch pan in freezer to chill. Meanwhile, in medium bowl, stir together all ingredients.
  • 2
    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.
  • 3
    To serve, scoop into individual dessert bowls. Garnish as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make ahead, scoop into stemmed dishes or glass bowls and freeze until dessert time.

Nutrition

80 Calories, 1/2g Total Fat, 1g Protein, 17g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
5
Total Fat
1/2g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
25mg
1%
Potassium
75mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
16g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 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
*Percent Daily Values are based on a 2,000 calorie diet.
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