Pineapple Granita & White Chocolate-Avocado Ganache

MAKES 6 SERVINGS

HANDS-ON TIME 35 MINUTES TOTAL TIME 3 HOURS 40 MINUTES

Pineapple Granita

1/2 cup granulated sugar

2 whole cardamom pods 2 limes, halved

3 cups diced pineapple, divided White Chocolate-avocado Ganache

170 g white chocolate, chopped 1 large ripe avocado, chopped 1/4 cup 0% plain Greek yogurt

1 tbsp maple syrup

1 tsp grated lime zest (approx) fresh mint leaves (optional)

Pineapple Granita In small saucepan, combine 1 cup water, the sugar and cardamom. Bring to boil and boil for 2 minutes. Remove pan from heat. Discard cardamom and let mixture cool. Meanwhile, heat cast-iron skillet over high heat. Add limes, cut side down, and cook, without stirring, until well caramelized, about 2 minutes. In small bowl, squeeze limes to collect juice. In food processor or blender, purée cooled cardamom syrup, lime juice and 2 cups diced pineapple. Pour mixture into 9- x 5-inch metal loaf pan and freeze, 2 to 3 hours. Using fork, scrape granita after 30 minutes and again after 1 hour to break into crystals. (Make-ahead: Can be covered and frozen for up to 1 week.) White Chocolate-avocado Ganache Meanwhile, in heatproof bowl set over saucepan of hot, but not boiling, water, melt white chocolate. In food processor or blender, purée avocado, yogurt, maple syrup and lime zest until smooth. Add melted white chocolate to avocado mixture and blend until smooth. Pour ganache into bowl, cover and refrigerate for 1 hour. (Make-ahead: Can be refrigerated overnight.) Divide White Chocolate-avocado Ganache among small bowls. Using back of spoon, spread ganache along sides and bottoms of bowls. Top with granita and remaining diced pineapple; garnish with mint leaves and lime zest, if desired.

PER SERVING about 350 cal, 4 g pro, 15 g total fat (7 g sat. fat), 50 g carb (4 g dietary fibre, 44 g sugar), 7 mg chol,

35 mg sodium, 0.5 mg iron.