Maple-Vanilla Almondmilk Granita with Shaved Chocolate and Fresh Raspberries
Cook Time:
10
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 6g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 80mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 4g |
| Sugars | 14g |
|---|---|
| Protein | 2g |
Ingredients
- 2 cups Almond Breeze Vanilla Almondmilk
- 2 Tbsps. maple syrup
- 1 cup raspberries
- ¼ cup grated dark chocolate
- Fresh mint (optional)
Directions
- 1
Combine almondmilk and maple syrup. Pour into an 11”x7” baking dish. Cover and freeze for 4 hours or until firm.
- 2
Remove mixture from freezer; let stand 5 minutes. Scrape the entire mixture with a fork until fluffy. Return to freezer until ready to serve.
- 3
Spoon into individual dishes. Top with grated chocolate and fresh raspberries. Garnish with fresh mint leaves, if desired.
Made with these products:
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