Cranberry-Jalapeño Granita 1
Ingredients: 2 cups cranberry juice cocktail, 1/3 cup sugar, 4 (5-inch) mint sprigs (about 1/2 ounce), 1 jalapeño pepper, sliced, 2 tablespoons fresh lime juice
Directions: Combine first 4 ingredients in a small saucepan; bring to a boil. Cover and remove from heat; let stand 15 minutes. Strain cranberry mixture through a fine mesh sieve into an 11 x 7-inch baking dish; discard solids. Cool to room temperature; stir in lime juice. Cover and freeze for about 45 minutes. Stir cranberry mixture every 45 minutes until completely frozen (about 3 hours). Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
Recipe courtesy of Cooking Light.
Ancho Chili and Chocolate Goat Cheesecake Popsicles 2
Ingredients: 4 oz. low-fat goat cheese, softened, 1/3 c. sugar, 1/2 tsp. vanilla extract, 1/2 tsp. cocoa powder, 2 eggs, separated, 1 tbsp. flour, 1/4 tsp. ancho chili powder
Directions: Preheat oven to 350 degrees. Combine goat cheese, sugar, and vanilla and mix until smooth. Add egg yolks two at a time. Fold in flour, cocoa powder, and ancho chile. Whip egg whites until soft peaks form. Gently fold into mixture. Spread into buttered and sugared parchment-lined baking pan. Bake for 20-25 minutes. Cool. Remove from pan by picking up parchment. Use 1 in. cookie cutter to make individual circles and insert skewers to create a "lollipop.”
Recipe courtesy of Shape magazine.
Mango-Lime Ice 3
Ingredients: 4 large mangoes (about 3 1/2 pounds total), peeled and coarsely chopped, Zest of 1 orange, 1 1/4 cups sugar, 1/3 cup freshly squeezed lime juice
Directions: In the bowl of a food processor, combine the mangoes, orange zest, sugar, lime juice, and 1 cup water. Process until the mixture is smooth. Pour through a fine-mesh sieve set over a large bowl then press gently on and discard any solids (there will be about 3 cups syrup). Transfer to a freezer-safe dish, cover with plastic, and freeze until the mixture is firm 2 inches in from the sides, about 2 hours. Scrape into a food processor and process until the mixture is slushy. Repeat the freezing and processing 2 more times, then freeze for at least 1 hour before serving.
Recipe courtesy of Epicurious.com.
Ruby Grapefruit and Campari Ice Pops 5
Ingredients: 1/2 cup water, 1/4 cup plus 2 tablespoons sugar, 1 teaspoon finely grated grapefruit zest, 2 1/2 cups fresh red grapefruit juice, 4 1/2 tablespoons Campari
Directions: In a small saucepan, combine the water, sugar and zest and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and add the grapefruit juice and Campari. Refrigerate until chilled. Pour the mixture into six 1/2-cup ice-pop molds and freeze overnight.
Recipe courtesy of Food & Wine.