In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.
Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Sprinkle with hazelnuts; serve with cookies.
Recipe was tested with Pepperidge Farm Pirouette cookies.
Nutrition Facts: 1 serving equals 156 calories, 7g fat (1g saturated fat), 1mg cholesterol, 27mg sodium, 25g carbohydrates, 1g fiber, 2g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
When a recipe calls for "Strong" coffee, either brew the coffee using 1-2 additional scoops (2-4 tablespoons) of grounds or dissolve 1-2 heaping teaspoons of instant coffee into a cup of hot coffee.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 153 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 191.1mg||5 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 27g|
|Protein 5.2g||7 %|
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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: 276
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