Combine first 4 ingredients in a saucepan. Bring to a boil, and cook over medium-high heat 1 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool. Pour mixture into a 13x9-inch baking dish; cover and freeze at least 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with tines of fork until fluffy. Store remaining granita in a container; cover and freeze up to one month. Garnish with a pirouette cookie and mint sprig, if desired. NOTES : Per serving: cals - 76 - 0%ff fat - .2g Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 29.7mg||1 %|
|Total Carbohydrate 51.5g||15 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 51.4g|
|Protein 0.1g||0 %|
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Calories per serving: 197
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