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Cranberry Raspberry Granita




Source of Recipe


Marla


List of Ingredients




Diabetic Cranberry Raspberry Granita


- 2 cups 100% juice cranberry-raspberry juice blend
- 1-1/2 cups raspberries (fresh
or previously frozen, thawed, and drained)
- 1/2 cup Splenda sugar substitute

Recipe






In a blender, combine the juice and raspberries. Mix well.
Pour the mixture through a fine-mesh sieve placed over a
mixing bowl. Press the mixture gently through the sieve,
as necessary, to extract as much juice as possible. Discard
the mixture in the sieve or reserve for another use.


Add the Splenda to the strained juice mixture and stir to
mix well. Cover and freeze. Stir thoroughly with a fork
about every 30 minutes, for 6 hours or so, or until the
granita is frozen in a crumbly, grainy texture.


Yield: 6 servings


Nutritional Information Per Serving (1/6 of recipe):
Calories: 71, Fat: 0 g, Cholesterol: 0 mg,
Sodium: 2 mg, Carbohydrate: 18 g, Protein: 0 g
Diabetic Exchanges: 1 Fruit