Coffee Granita with Mocha Topping

3 cups brewed espresso, regular or decaffeinated
1/3 cup sugar
1 teaspoon vanilla extract
1/2 cup fat-free whipped topping
1 teaspoon powdered instant coffee
1/2 teaspoon unsweetened cocoa

Pour espresso into medium saucepan. Stir in sugar. Heat over low heat, stirring, until sugar dissolves, 1 minute. Remove from heat. Stir in vanilla extract. Refrigerate mixture until cold, about 2 hours.

Pour mixture into 1 1/2-quart freezer-safe bowl. Freeze until slushy, 1 1/2 to 2 hours.

Remove from freezer; break up with fork. Return to freezer until slushy, 1 to 1 1/2 hours.

Remove from freezer. Using a fork, break up into small crystals. Spoon into 4 cups.

In a bowl fold together whipped topping, coffee powder and cocoa.

Yields about 1 cup granita and 2 tablespoons topping per serving.

Servings: 4

Points Value 2