Perfect for a summer evening!
Strawberry and Mascarpone Granita: serves 6 ( 4 points) or 8 ( 3 points)
1/2 c. + 1T. sugar
1/2 c. chopped fresh mint leaves
2 c. coarsely chopped strawberries + 1 c. finely diced strawberries
1/2 c. mascarpone cheese ( Italian cream cheese)
3 T. freshly squeezed lemon juice
pinch of salt
Place 1/3 c. sugar and mint leaves in a small saucepan with 1 c. water. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 5 minutes. Strain out mint leaves. Set syrup aside.
In a food processor, combine 2 c. strawberries with 1 T. sugar, Puree berries. Add mascarpone cheese, lemon juice and salt. Process until fully incorporated. Add the mint syrup and combine.Pour into an 8" glass pan. Cover with plastic wrap and freeze for at least 4 hours.
To serve, use a form to scrape the granita. Spoon mixture into small bowls. Top with finely diced strawberries.