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The blueberries in this yummy iced dessert are cooked first into homemade compote to make this simple fruity Blueberry Compote Granita, a dessert everyone can enjoy, in or out of treatment.
Preparation
1. Prepare the compote as outlined here. Puree the compote, water and ginger until smooth. Taste for desired sweetness.
2. Pour the blueberry mixture into a 9- x 9- x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape the icy pieces. Every 30 minutes continue to scrape until you have a flaky light texture. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.
Ingredients:
Nutritional Information
Calories
54 cals
Fat
0 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
14 g
Sugar
11 g
Fiber
1 g
Protein
0 g
Sodium
2 mg
*per serving
Ann's Tips and Tricks
If you don’t like ginger, add a teaspoon of lemon juice to the compote instead. It won’t make the granita lemony, it will just enhance the taste of the blueberries.
