Instead of finishing a big meal with a rich dessert, Padma Lakshmi opts for this cold, fruity pineapple granita spiked with cayenne.
Puree all of the ingredients in a food processor until smooth. Pour the puree into a large, shallow baking dish. Cover and freeze until hard, about 3 hours.
Using a fork, break the granita into chunks and transfer to a food processor. Pulse until light and fluffy, 1 minute. Transfer to bowls and serve immediately.
One serving 73 cal, 19 gm carb, .5 gm protein, 2 gm fiber.
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