Watermelon Granita with Blueberries

Watermelon Granita with Blueberries

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yield
Makes 6 servings
At fewer than 130 calories per serving, this is one dessert you can double up on. Bonus: The melon will help keep you hydrated on scorching days. (It’s 92 percent H2O!)
Ingredients

6 cups (about 2 pounds) seedless watermelon, cubed
1/2 cup fresh lime juice
1/3 cup agave nectar
2 cups fresh blueberries
6 mint sprigs (optional)

Preparation

In a food processor, puree watermelon, working in 2 batches. Strain puree through a sieve, reserving liquid; discard solids. In a 9″ x 13″ metal pan, combine watermelon puree, juice and agave. Freeze, scraping thoroughly with a fork every 20 to 30 minutes, until granita resembles coarse crystals, 2 to 4 hours. Remove from freezer; scrape granita once more with a fork. Divide among 6 glasses. Top each with 1/3 cup blueberries and a mint sprig, if desired.

Per serving: 126 calories, 0 g fat, 36 g carbohydrate, 2 g fiber, 1 g protein

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