Author/Submitted by: Weight Watchers Magazine, May/June 1997, page 70
strong brewed coffee
Creme de Pirouline cookies
1. Combine water and sugar in a small saucepan; bring to a boil over medium-high heat. Cook 1 minute until sugar dissolves. Remove from heat; stir in coffee and amaretto. Pour into a 13 x 9 inch baking dish; let cool. Cover; freeze at least 4 hours.
2. Remove mixture from freezer; scrape entire mixture with tines of a fork until fluffy. Serve immediately with cookies or spoon into a freezer-safe container and freeze up to 2 weeks.
Yield: 6 servings (serving size 1 cup granita and 1 cookie).
Selections: 150 C.
Per serving: CAL157 (14% from fat); PRO 0.5 g; FAT 2.4 g (sat 1.7 g); CARB 27.4 g; FIB 0 g; CHOL 0 mg; IRON 0.5 mg; SOD 10.8 mg: CALC 3 mg.