| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Ripe peaches |
| 3/4 |
c |
Peach juice or water |
| 2 |
tb |
Fresh lemon juice |
| 1 |
|
Pinches sea salt |
| 1/2 |
pt |
Blueberries |
INSTRUCTIONS
Combine all ingredients in a blender, except the blueberries and pulse as
necessary. Pour the mixture into a shallow baking dish. Stir in the
blueberries. Place the dish in the freezer, stir with a fork after 30
minutes. Continue to stir it every hour until completely frozen (about 4-6
hours). Store in an airtight container for up to 5 days.
Optional:
Serve the granita on peach "carpaccio". Slice peaches very thinly to build
a base on the plate. Brush lightly with maple syrup and top with granita
and fresh blueberries.
Converted by MC_Buster.
Per serving: 89 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g
Protein; 23g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007
Converted by MM_Buster v2.0n.
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