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- Simple Cantaloupe Granita
-
- 2 to 3 Cups Cantaloupe, finely chopped
- 1/4 to 1/3 cup Sugar
- 1 Lime, juiced
- 1 Cup Crushed ice
- Directions
- Place all of the ingredients in a blender or food processor and blend until smooth. Transfer the mixture to a 13 x 9-inch baking dish and place the dish in the freezer for 45 minutes, or until it becomes semi-firm. Scrape the mixture with a fork and serve in champagne glasses or dessert dishes.
- Provided by:
- By Kevann Jordan, Recent ASU Nutrition Student via Michele Borboa
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Directions
1. Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
2. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
5. Repeat layers twice.
6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads
160°F.
8. Serve
