Ingredients Jump to Instructions ↓

  1. 1/4 cup sugar

  2. 1 envelope unflavored gelatin

  3. 2 cups hot strong brewed coffee or cappuccino

  4. 1/2 cup refrigerated hazelnut nondairy creamer

  5. 1/4 cup chopped hazelnuts or walnuts

  6. 6 Pirouette cookies or cookies of your choice

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings. Editor's Note: This recipe was tested with Pepperidge Farm Pirouette cookies.


Send feedback