Coconut-Lime Watermelon Granita

Coconut-Lime Watermelon Granita

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From: Diabetic Living Magazine

This summer treat is anything but typical. You get a little sweet, savory, and zest in each bite.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 11.2-ounce bottle coconut water
  • 3 tablespoons sugar (see Tip)
  • 1 lime
  • 4 cups cubed watermelon
  • Unsweetened flaked coconut, toasted (optional)

Preparation

  • Prep

  • Ready In

  1. In a small saucepan, bring coconut water and sugar just to boiling; cool.
  2. Remove ½ teaspoon zest, and squeeze 2 tablespoons juice from lime. In a blender or food processor combine coconut water mixture and watermelon; cover and blend or process until smooth. Strain into a bowl through a fine-mesh sieve. Stir lime zest and juice into pureed melon. Transfer to a 3-quart rectangular baking dish.
  3. Freeze 2 hours, stirring and scraping frozen mixture from sides of dish every 30 minutes. Cover and freeze, without stirring, 6 hours or until firm. Let stand at room temperature 5 minutes. To serve, scrape across surface with a metal spoon or fork. If desired, top servings with coconut and/or additional lime zest.
  • Tip: For a sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 85 calories, 20 g carbohydrate (17 g sugars).

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 99 calories; 0 g fat(0 g sat); 1 g fiber; 25 g carbohydrates; 1 g protein; 5 mcg folate; 0 mg cholesterol; 22 g sugars; 869 IU vitamin A; 15 mg vitamin C; 27 mg calcium; 0 mg iron; 7 mg sodium; 336 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carb

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