This Sicilian dessert classic starts with double-strength brewed coffee (dark roast is best) to heighten the coffee flavor when the mixture is frozen.

1/2 cup ground coffee beans
1 3/4 cups water
1/3 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup 1% low-fat milk
Mint sprigs (optional)

1. Assemble drip coffee maker according to manufacturer's directions. Place ground coffee in coffee filter or filter basket. Add 1 3/4 cups water to coffee maker and brew; set coffee aside.

2. Combine sugar and 1/3 cup water in a small saucepan. Bring to a boil and cook 1 minute or until sugar dissolves. Stir in vanilla and cinnamon. Remove from heat and stir in brewed coffee and milk.

3. Cool coffee mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm. Remove coffee mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with mint sprigs, if desired. Yields: 6 servings.

Cappuccino Granita can be kept in the freezer in a freezer-safe container for up to 1 month.

Recipe from Cooking Light's Annual Cookbook 2000

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