This weekend was Hot, Hot, Hot in the city! I don’t know if you guys were out & about but for me even walking down the street was a task. Although it did help brighten my tan a bit . I don’t know if I’ve ever mentioned this before today but my apartment has NO air conditioning. So we went out and purchased two big fans to blow directly on each of us. They sufficed but I was still melting…
I was hungry but I was in serious need of something cold. I had some strawberries and some other ingredients I thought might go pretty well together. Turned out to be a knock out! I scooped us out a cup of this dreamy granita last night, and before I could get back to the table Jared had eaten the whole cup…there I stood w/ clean spoon in hand.
Luckily for Jared there was more waiting for me in the freezer! See if I serve him first again!
Strawberries & Cream Granita
by Lacy DeVeney
1/2 c + 2 T sugar
1 c water
2 c strawberries, diced + 1/3 c small diced
1/3 c 1/3 less fat cream cheese
3 T sweetened condensed milk
pinch of salt
2 pinches chili powder
For the simple syrup bring the water & 1/2 c sugar to a slow simmer for about 3 minutes or until sugar is dissolved. Set aside until needed.
Blend 2 c strawberries + the 2 T sugar until berries are pureed.
Add cream cheese, sweetened condensed milk, salt & chili powder and blend until cream cheese is fully incorporated. Add in simple syrup and blend to combine.
Then pour into an 8×8 inch glass dish & sprinkle the remaining 1/3 c small diced strawberries over the granita mixture. Cover & place in freezer for about 4 hrs.
To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls.