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Devin’s Note: Make sure you use a strong flavored coffee to yield the best results in this recipe; brew it very strong (stronger than you would want to drink it), otherwise the granita could end up tasting watery. And be sure to use a metal pan (not a glass one) so it freezes properly, though do NOT use nonstick metal. You need to be able to scrape your pan with a metal fork, and don’t want to scratch nonstick coating. Because this granita has only 1 calorie, it’s a true option anytime (though the caffeine could keep you up if consumed at night). - 2 cups double-strong brewed room-temperature toffee-flavored coffee (I used Don Francisco’s Butterscotch Toffee Flavored Coffee) - 20 drops English Toffee Liquid Stevia, or to taste (I used Sweet Leaf)
Using a whisk, mix the coffee and stevia in a large mixing bowl, until well combined. Pour the mixture into a 9” x 13” metal pan. Place the pan in the freezer, being sure the pan sits level. After 20 minutes, remove the pan from the freezer and scrape ice crystals from the bottom and sides of the pan using a dinner fork. Return the pan to the freezer. Continue the process of scraping the ice crystals every 20-30 minutes, returning the pan to the freezer immediately after scraping, for 2-3 hours.
When the coffee mixture is completely frozen, scrape the pan one last time, breaking the granita into small, fluffy flakes. Place the pan back in the freezer for 30 minutes-1 hour, or until the granita flakes are fluffy and dry (no liquid should remain anywhere in the pan). Divide the granita among 4 margarita glasses or small dessert bowls and serve immediately.
Recipe Credit: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander (c) 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.