This granita uses sweet, ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or orange honeydew. To make ahead, freeze for up to one week. Remove about 20 minutes before serving to soften slightly.

Melon & Apple Granita

Servings: 8

Active Time: 10 minutes

Total Time: 4 1/2 hours (including freezing time)

4 cups cubed ripe melon

1 cup unsweetened apple juice

1/4 cup lime juice

1 cup fresh blueberries

1 cup fresh raspberries

Fresh mint leaves for garnish

Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.

Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.

Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.

Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.

Recipe nutrition: Per serving: 65 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrate; 0 g added sugars; 13 g total sugars; 1 g protein; 2 g fiber; 17 mg sodium; 272 mg potassium.

Nutrition bonus: Vitamin C (40 percent daily value).

1 Carbohydrate Serving(s)

Exchanges: 1 fruit

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)