Coffee Toffee Granita

devinalexanderDessert, Recipes

Coffee Toffee Granita

Make sure you use a bold coffee to yield the best results in this recipe. Brew is very strong (stronger than you would want to drink it), otherwise the granite could up tasting watery. And be sure to use a metal pan (not a glass one) so it freezes properly. Don’t use your nonstick pans—you need to be able to scrape your pan with a metal fork, and you don’t want to scratch the coating.


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 (I used SweetLeaf), or to taste


Using a whisk, mix the coffee and stevia in a medium mixing bowl, until well combined. Pour the mixture into a 9” x 13” metal pan. Place the pan in the freezer, making 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 to 30 minutes, returning the pan to the freezer immediately after scraping, for 2 to 3 hours.

When the coffee mixture is completely frozen, scrape the pan one last time, breaking the granite into small, fluffy flakes. Place the pan back in the freezer for 30 minutes to 1 hour, or until the granite flakes are fluffy and dry (no liquid should remain anywhere in the pan). Divide the granite among 4 margerita glasses or small dessert bowls and serve immediately.

Makes 4 servings.

Each (1 cup) serving has: 1 calorie, trace protein, 0g carbohydrates (0g sugar), trace fat, 0g saturated fatm 0mg cholesterol, 0g fiber, 2mg sodium

Recipe Credit: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander © 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.