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Indigo Granita Dessert Super Food by GreenChef Julie Morris

Posted By Julie Morris On July 13, 2010 @ 5:00 am In Full Recipe List,GreenChef Videos,GreenChefs,Recipes / Desserts,Recipes / Raw | No Comments

The antioxidant powerhouses of blueberries and acai combine forces to produce a colorful, healthy, and refreshing frozen berry dessert. Serve in a wine glass with a sprig of mint for full aesthetic effect. (recipe after the jump)

Serves 2

For the Indigo Granita

1½ cups frozen blueberries, partially thawed

¼ cup lemon juice

1 Tbsp maple syrup

1 Tbsp agave nectar

2 Tbsp acai Powder

Touch of stevia if desired

2 Tbsp water + more if needed to blend

1. Mix: Combine all ingredients in a food processor, and puree until mostly smooth.
2. Freeze: Transfer mixture to a bowl and freeze, stirring occasionally, until partially frozen (about 4 hours).
3. Puree: Return semi frozen mixture to food processor and puree to form a smooth but still frozen consistency. Serve immediately and enjoy.

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