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Blueberry Compote Granita

Name: Blueberry Compote Granita
Prep time: 20

(1 votes, average: 4.00 out of 5)

20 min prep

5 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

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.

Ingredients

2 cups frozen blueberries
2 tablespoons lemon juice
2 tablespoons sugar
3 tablespoons water
½ cup cold water
¼ teaspoons freshly grated ginger (optional)

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Nutrition Facts

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

Directions

Prepare the compote as outlined here. Puree the compote, water and ginger until smooth. Taste for desired sweetness.
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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.