La granita alla mandorla è un dessert davvero molto gustoso, ma leggerissimo. Il ridotto apporto calorico, infatti, rende questa ricetta ideale anche per chi sta seguendo un regime alimentare dietetico, ma anche per chi, soprattutto dopo pranzo, desidera regalarsi una dolce pausa digestiva. La granita alla mandorla, è una preparazione tipicamente siciliana. In Sicilia, infatti, la granita viene servita a colazione o come merenda.
Le mandorle sono un alimento molto energetico, ricco di proteine, vitamine del gruppo B, grassi insaturi, vitamina E, magnesio, ferro, potassio, rame e fosforo. Inoltre, nelle mandorle è presente in piccole quantità anche una sostanza ritenuta antitumorale (laetrile).
Le mandorle, infatti, sono un un frutto altamente nutritivo ed energetico, ma meno grasso rispetto alle noci. Possiedono anche discrete proprietà lassative. Inoltre, la presenza di grassi insaturi, essenziale per il benessere del nostro organismo, aiuta a ridurre il rischio di arteriosclerosi e di cardiopatie, contribuendo ad abbassare anche i livelli di colesterolo nel sangue.
Ingredienti
- 1 litro di acqua minerale naturale
- 300 gr di pasta di mandorle in panetto (in alternativa si può usare lo sciroppo di mandorla o il latte di mandorla)
Preparazione
In un tegame versate l’acqua e portatela ad ebollizione, poi spegnete il fuoco e lasciatela intiepidire. Successivamente, spezzettate la pasta di mandorle e unitela all’acqua tiepida, continuando a mescolare fino al completo scioglimento della stessa.
Mettete il composto ottenuto dentro ad un contenitore di acciaio o alluminio, e lasciatelo in freezer per 40 minuti. Poi tiratelo fuori e cominciate a rompere i primi cristalli di ghiaccio servendovi di una frusta di acciaio, e rimettetelo nel freezer.
Ripetete la stessa operazione ogni 30 minuti circa e dopo circa 4 ore la granita sarà pronta. Per rendere più cremoso il composto, senza aumentarne l’apporto calorico, basta aggiungere 3 albumi montati a neve ferma quando la granita è pronta. Il composto va riposto in freezer per 30-40 minuti, dopodiché bisogna rompere di nuovo i cristalli di ghiaccio, prima di servire.
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