Coffee-Toffee Granita

Yes! Only ONE CALORIE per serving!

2 cups double-strong brewed room-temperature toffee-flavored coffee (I used Don Francisco’s Butterscotch Toffee Flavored Coffee)
20 drops English Toffee Liquid Stevia (I used SweetLeaf), or to taste

Using a whisk, mix the coffee and stevia in a medium mixing bowl until well combined.
Pour the mixture into a 9″ x 13″ metal pan.
Place the pan in the freezer, making sure the pan sits level.
After 20 minutes, remove the pan from the freezer and scrape ice crystals from the bottom and sides of the pan using a dinner fork.
Return the pan to the freezer. Continue the process of scraping the ice crystals every 20 to 30 minutes, returning the pan to the freezer immediately after scraping, for 2 to 3 hours.
When the coffee mixture is completely frozen, scrape the pan one last time, breaking the granita into small, fluffy flakes.
Place the pan back in the freezer for 30 minutes to 1 hour, or until the granita flakes are fluffy and dry (no liquid should remain anywhere in the pan).
Divide the granita among 4 margarita glasses or small dessert bowls and serve immediately.

Makes 4 1-cup servings. Per serving: 1 calories, 0 g carbohydrates (0 g sugar), 2 mg sodium

Adapted from The Biggest Loser Dessert Cookbook