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Refreshing, Low-Cal Granitas

by Lentine Alexis
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Refreshing, Low-Cal Granitas

When the temperature starts to climb, take your treats to a whole new level of “chill.” Remember when you were a kid, you could grab a sno-cone from the convenience store or ice cream truck? Think of granitas as a shave ice or sno-cone with a sophisticated upgrade.

You don’t need special equipment to pull together a granita — and you probably already have the ingredients for these quick-and-easy treats in your kitchen. All you need is a sweet reason to enjoy a refreshing treat!


Sweet strawberries and refreshing rosé come together in a crisp pairing that’s perfect for spring or summer. Don’t be tempted to add more wine to the recipe because your granita won’t freeze! If you don’t have strawberries on hand, use peaches or raspberries instead.



  • 1 pound (455g) hulled strawberries or raspberries, plus more for serving
  • 3/4 cup (180ml) dry rosé
  • 3 tablespoons granulated sugar
  • Pinch of fine-grain sea salt


Combine strawberries, rosé, sugar and salt in a blender or food processor. Blend until smooth. Pour the mixture into an 8-inch-square metal pan and cover with plastic wrap, making sure the plastic touches the surface of the mixture.

Place the pan on a level spot in the freezer and freeze for at least 12 hours and up to one day.

To serve, scrape the surface with a fork to break into slushy crystals. Serve in chilled glasses with strawberries, if desired.

The granita can be made three days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving. Recipe makes 6 servings at 1/2 cup each.

Nutrition (per serving): Calories: 73; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 10g; Protein: 1g

CLICK TO TWEET THIS ARTICLE > Check out this refreshing summer dessert that combines fresh fruit and a little rosé from @MyFitnessPal.


Take your coffee break to a whole new level of chill. This recipe uses whipped coconut cream, but feel free to substitute regular whipping cream in the same proportion if you don’t mind dairy.

Espresso Granita


  • 2 cups (475ml) hot espresso or very strong coffee
  • 1/2 cup (100g) plus 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) chilled coconut cream or whipped cream
  • Bittersweet chocolate shavings


Stir espresso or coffee, 1/2 cup sugar and vanilla in a medium bowl until sugar dissolves.

Pour into a 9-by-9 metal baking pan. Freeze for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover; freeze until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Beat cream and remaining 1 tablespoon sugar in a large bowl until peaks form. Divide granita among bowls or glasses. Top with whipped cream and garnish with chocolate shavings.

The granita can be made three days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving. Recipe makes 6 servings at 1/2 cup each.

Nutrition (per serving): Calories: 112; Total Fat: 4g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 18mg; Carbohydrate: 18g; Dietary Fiber: 0g; Sugar: 18g; Protein: 0g

Originally published August 2017

Discover hundreds of healthy recipes — from high-protein to low-carb — via “Recipe Discovery” in the MyFitnessPal app.

About the Author

Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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