Feta Frozen Yogurt With Minted Blood Orange Granita

Name: Feta Frozen Yogurt With Minted Blood Orange Granita
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 desserts, 4 serving(s)
Ingredients: 1/2 cup feta cheese, preferably soft, fresh and packed in water; 9 ounces Greek yogurt, full fat and divided; 3 tablespoons honey, divided; 2 blood oranges, large; fresh mint leaves, 1 handful

Submitted by Raquel Grinnell

"An AMAZING recipe from blog Food52.... Just four ingredients and three simple stages and you have an inexpensive dessert that's easy enough to whip up for your kids and impressive enough for special guests. You can add a little sugar or more honey to the yogurt if you'd like, but I love the tart saltiness against the bright citrus/mint of the granita."

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Ready In:: 2hrs 15mins
Ingredients:: 5
Yields:: 4 desserts
Serves:: 4

ingredients

¹⁄₂ cup feta cheese, preferably soft, fresh and packed in water
9 ounces Greek yogurt, full fat and divided
3 tablespoons honey, divided
2 blood oranges, large
fresh mint leaves, 1 handful

directions

Combine feta, 6 ounces of greek yogurt and 1 tablespoon of honey into a freezer safe bowl. Beat with immersion blender until they are smooth. A few tiny chunks of feta are fine.
Stir in the remaining yogurt, cover with plastic wrap, and freeze until solid, 2-3 hours.
Zest blood oranges into a bowl. Cut blood oranges in half and add juice and pulp. Add a handful of mint leaves to the bowl and blend with immersion blender or food processor until thick and juicy. Strain and reserve juice only.
Pour juice into a freezer safe baking dish with lots of surface area, like a 9x13x2 pan. Freeze for 2 to 3 hours, checking every 30 minutes to rake through with a fork. You should finish with red flakes of ice.
Set out frozen yogurt 10 minutes before serving as it gets quite hard. Top with granita, a drizzle of honey and a sprig of mint. Serve immediately.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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