Strawberry granita with fromage blanc

Strawberry granita with fromage blanc

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious
  • 30 minutes, plus 2 hours’ freezing time
  • Avondale Muscat Rouge 2009


  • 1 x 400 g ripe strawberries, punnet
  • 1 T lime juice
  • 2 x 250 g fromage blanc
  • 100 g caster sugar

Cooking Instructions

Purée the strawberries with the lime juice, adding a little water to loosen if necessary. Measure the volume of the strawberry purée and add half that volume of caster sugar, then blend again.

Pour into two large, flat baking trays lined with cling film and freeze for 2 hours.

Line heart-shaped moulds or ramekins with cling film and spoon in the fromage blanc, flattening it to pack it in tightly. Chill until ready to use.

Once the granita has set, chip or flake with a fork to the desired consistency.

Remove the fromage blanc from the moulds and sprinkle with the granita.

Cook’s note: If you can’t find fromage blanc, whip 2 x 250 g tubs ricotta with 2–3 T thick Greek yoghurt and use instead.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes