Parisian Dinner Part 2: Applesauce Granita with Maple Yogurt

This is the second installment of my budget friendly Parisian dinner, thanks to the most recent episode of $10 Dinners. The first course was the delicious Potato-Bacon Torte. The torte turned out absolutely wonderful, so naturally I was so excited to get to dessert!

SIDE NOTE: I wanted to mention that Melissa d'Arabian also featured a Cafe Green Salad to go along with the torte in her Perfectly-Priced Parisian show. While the salad sounded wonderful, I sorta had the feeling that the torte would be enough for us. I talked about making the salad up until the last few minutes before eating the meal, but we all decided that the carbs would probably fill us up! So we skipped the salad, and ended up each eating almost 2 pieces of the torte! So maybe the salad would have been a good idea! It would have stopped us from eating seconds, (ok, maybe not!) but it would have given us something healthy and allowed us to get a serving of veggies in!

So with our bellies full of Potato-Bacon Torte, we decided to pull out the Granita and give it a try. . .

This Granita was amazing! It was so refreshing and light, and the yogurt sauce really took the dessert to an whole new level. It was icy and not to sweet. We couldn't decide if the "unsweetened" applesauce was a good or bad idea, but in the end it was a great idea. The maple yogurt sauce gave the Granita its sweetness and it really didn't need anymore. The hubs was eating his and at one point said "is there anymore sauce, I'm out!"! The yogurt sauce was delicious and I think it would be good on a lot of other things...

Applesauce Granita with Maple Yogurt

(from Melissa d'Arabian)

For the Granita:
2 cups unsweetened applesauce
1 teaspoon lemon juice

For the Maple Yogurt Sauce:

1/2 cup plain regular fat free yogurt (not Greek-style)
1 tablespoon good quality maple syrup (I am pretty sure it was maybe 2 Tablespoons...just give it a good squirt!)
1/2 teaspoon cinnamon

For the Granita:

In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.

For the Sauce:

In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.

Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

Parisian Diner

PART 1 : Potato-Bacon Torte

Stay tuned for another great dessert!

**Photography courtesy of Kristen Wiltse Photography**