For syrup, combine sugar and water in (2-cup/500-mL) Prep Bowl. Microwave on HIGH 2-3 minutes or until steaming and sugar is dissolved; set aside.
Place berries into Classic Batter Bowl; microwave 30-45 seconds or until berries are slightly thawed. Place half of the berries into Manual Food Processor; cover and pump handle until coarsely chopped, scraping down sides as necessary. Add remaining berries and syrup in processor; pump handle until smooth. Press berry mixture through (7-in./18-cm) Strainer into Rectangle Baking Pan; discard seeds.
Combine yogurt, honey and vanilla in another (2-cup/500-mL) Prep Bowl. For each serving, place 2 tbsp (30 mL) of the granita in four glasses. Layer with ¼ cup (50 mL) of the yogurt mixture, 2 tbsp (30 mL) of the blueberries, ¼ cup (50 mL) of the granita and 2 tbsp (30 mL) of the blueberries. Garnish with mint leaves, if desired.
U.S. Nutrients per serving: Calories 240, Total Fat 6 g, Saturated Fat 4.5 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 44 g, Fiber 4 g, Protein 5 g
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