Try this Red Wine and Blueberry Granita recipe, or contribute your own.
Suggest a better descriptionDate: Wed, 5 Jun 1996 17:17:26 -0500 (CDT) From: GCJ4792@ACS.TAMU.EDU (Taken from the June 1994 issue of Cooking Light) Use a food processor to process blueberries till smooth. Strain Blueberries into large saucepan with sieve, discarding solids. Add syrup and wine, bring mixture to a boil, reduce heat, then let simmer, uncovered, 3-4 minutes. pour mixture into a 8 inch square dish, cover and freeze at least 8 hours or until firm. Remove mixture from freezer, and scrape entire mixture with the tines of a fork until fluffy. Spoon into a container; cover and freeze for up to one month. Basic Sugar Syrup: Combine in saucepan, stirring well. Bring to boil, cook until the sugar dissolves. (makes 6 cups) FATFREE DIGEST V96 #156 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (471g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1348 | ||
Calories from Fat: 2 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 64.3mg | 2 % | |
Total Carbohydrate 348.2g | 102 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 346.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1348
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