The Zero Calories Dessert #1

As temperatures climb above the 30°C threshold, my mood goes down and all I want is a cool place to relax and some sort of icecream. This recipe at least solves the icecream problem in an extremely calorie friendly manner, taking you right to Rome for a locat treat. Refreshing, easy to make and always welcome during summer. Try it out and thank me later!

Coffee Granita

Have a look at the picture below if you do not know what a granita is: it’s a delicious Italian dessert with -probably- Arabian roots. We eat it especially in summer but to be honest it is like ice cream: it is always time for it 😉 .

But zero calories ice cream? Are you kidding me?

Stefan and I are dieting and especially for me there is not much room for delicious ice cream and generally gorgeous high caloric treats, like dark chocolate and nut butter. This is also the reason why both of them are in the cellar right now 😉 but more about this issue later. That’s why we developped the recipe below.

Long story short: here is the solution for all of you coffee lovers and sweet tooth people: it is refreshing, it is sweet and it teleports you in Piazza Navona in Rome when you eat it. You can use coffein-free coffee too -as we do- so that you can have this treat also in the evening.

Makes two big servings

• three ice-cube trays (each ca. 250 ml water)
• three teaspoons instant coffee (it makes it more fluffy)
• 250 ml tap water
• pinch of salt
• sweetener to taste
• optional: flavours, spices (cinnamon, vanilla, ginger…)

Blend everything in a powerful blender. Enjoy. A lot.
As most if not all of our recipes, it’s a mothership: vary it, experiment with it, make it better and have fun! Of course, let us know how we could do it even better 😉 . You probably also have to experiment a little with the amount of ice and water, as it depends on the blender you have at home.

Suggestions:

…with cacao (no zero calories, but awesome)

…with matcha (add a bit more water)

…with the juice and zest of one lemon

I like adding a quarter tablespoon of both xanthan and carob gum. It improves the consistency by binding any excess water and also protects it by melting too fast. By the way, always have a precooled cup in your freezer to serve your granita in. Cold cup = happy granita times!