Cranberry Pineapple Granita Parfait

Makes 4 servings
Desserts

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Ingredients:

2 cups fresh or frozen cranberries
1 cup clear, unsweetened apple juice
5 tablespoons sugar substitute (such as Splenda®), divided
1 can (20 ounces) pineapple chunks in juice
4 fresh mint sprigs

In a medium saucepan, combine cranberries, apple juice and 3 tablespoons sugar substitute. Bring to a boil, reduce to medium-low heat and simmer 15 minutes until berries pop and become soft. Transfer to blender or food processor and blend until smooth. Pour into a metal baking pan and place in freezer. In a clean blender, puree pineapple chunks, juice and remaining sugar substitute. Pour mixture into another metal baking pan and place in freezer. Freeze for 2 to 3 hours, scraping frozen bits from sides and bottom of pans every 20 minutes or so until both cranberry and pineapple mixtures are firm, but slushy. Meanwhile, chill 4 martini glasses or pretty dessert glasses. When ready to serve, scrape ½ cup pineapple granita into each glass, add ½ cup cranberry granita, then top each with remaining pineapple granita. Garnish with fresh mint sprigs.

Recipe content courtesy of Shire’s Kidney Friendly Comfort Foods.

**Talk to your healthcare team before making any changes to your diet.