Coffee-Toffee GranitaMake sure you use a bold coffee to yield the best results in this recipe. Brew it very strong (stronger than you would want to drink it), otherwise the granita could end up tasting watery. And be sure to use a metal pan (not a glass one) so it freezes properly. Don't use your nonstick pans--you need to be able to scrape your pan with a metal fork, and you don't want to scratch the coating.Makes 4 (approximately 1-cup) servings
Ingredients
2 cups double-strong brewed room-temperature toffee-flavored coffee (I used Don Francisco's Butterscotch Toffee Flavored Coffee)
20 drops English Toffee Liquid Stevia (I used SweetLeaf), or to taste
Instructions
Using a whisk, mix the coffee and stevia in a medium mixing bowl, until well combined. Pour the mixture into a 9" x 13" metal pan. Place the pan in the freezer, making sure the pan sits level. After 20 minutes, remove the pan from the freezer and scrape ice crystals from the bottom and sides of the pan using a dinner fork. Return the pan to the freezer. Continue the process of scraping the ice crystals every 20 to 30 minutes, returning the pan to the freezer immediately after scraping, for 2 to 3 hours.
When the coffee mixture is completely frozen, scrape the pan one last time, breaking the granita into small, fluffy flakes. Place the pan back in the freezer for 30 minutes to 1 hour, or until the granita flakes are fluffy and dry (no liquid should remain anywhere in the pan). Divide the granita among 4 margarita glasses or small dessert bowls and serve immediately.
Per serving: 1 calorie, trace protein, 0 g carbohydrates (0 g sugar), trace fat, 0 g saturated fat, 0 mg cholesterol, 0 g fiber, 2 mg sodium
Taken from The Biggest Loser Dessert Cookbook and Prevention.comRead more: http://www.prevention.com/biggest-loser-biggest-loser-recipes-16#ixzz1zCT73WlF
