Strawberry Granita with Pistachios and Cream
- 1 pound fresh Strawberries
- 1 cup Water
- ¼ cup Sugar
- 4 tablespoons Coconut Milk
- ⅓ cup Pistachios
Heat water over medium heat in a small saucepan. Stir in sugar and cook until sugar dissolves. Remove from heat and set aside.
Wash strawberries, remove the green tops, and cut in halves. Place in blender. Pour sugar water over berries in the blender and puree until smooth.
Pour berry mixture into a 9″x13″ baking dish and place in the freezer. Every 20-30 minutes, run a fork through the berry mixture to break apart large frozen pieces. Repeat the process until berry mixture resembles a snow cone texture; about 2 hours.
Divide puree into containers, top with coconut milk and pistachios.
Serves: 3 | Serving Size: 1 cup
Per serving: Calories: 179; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 0mg; Sodium: 7mg; Carbohydrate: 30g; Dietary Fiber: 4g; Sugar: 24g; Protein: 3g
Nutrition Bonus: Potassium: 371mg; Vitamin A: 0%; Vitamin C: 148%; Iron: 6%; Calcium: 4%
Photo courtesy of Deborah Davis. Original recipe can be found on Dietitian Debbie Dishes.