CHAPTER FOUR
100-Calorie Recipes
SIMPLE STRAWBERRY-BANANA SMOOTHIE
EGG OMELET ROLLS WITH VEGETABLES
Simple Strawberry-Banana Smoothie
SERVES 2
96 CALORIES PER SERVING
This filling drink is a popular fruit combination that can start a fast day with protein-packed goodness from the Greek yogurt without feeling too full. Greek yogurt has about half the sugar and twice the protein as regular yogurt but about the same calories. So if you need to use regular yogurt, you won’t have to adjust your food choices later in the day.
2 OUNCES PLAIN NONFAT GREEK YOGURT
1 CUP SKIM MILK
½ LARGE BANANA, SLICED
½ CUP STRAWBERRIES, SLICED
Put all the ingredients in a blender and purée until smooth. Pour into two glasses and serve immediately.
Mixed Berry Parfait
SERVES 2
98 CALORIES PER SERVING
This yogurt parfait is almost like having dessert for breakfast because it looks so festive! You can switch the fruit, but keep in mind that fruit such as grapes, pears, and pineapple are higher in calories than berries. If you substitute those higher calorie choices, cut the amounts down to about ¼ cup each.
6 OUNCES NONFAT GREEK YOGURT
½ CUP RASPBERRIES
½ CUP STRAWBERRIES, SLICED
½ CUP BLACKBERRIES
½ PEACH, PITTED AND DICED
Layer the yogurt, berries, and peaches in two pretty parfait glasses, and serve.
Traditional Ham and Eggs
SERVES 1
99 CALORIES
Many people don’t realize that this traditional breakfast is actually under 100 calories without the buttered toast! You can substitute Canadian bacon for the ham. And by using egg whites rather than whole eggs, you reduce the calories and fat quite a bit.
COOKING SPRAY
2-OUNCE SLICE LEAN HAM
2 EGG WHITES
2 SLICES PLUM TOMATO, DICED
1 TEASPOON CHOPPED CHIVES
SEA SALT
FRESHLY GROUND BLACK PEPPER
1. Place a small skillet over medium-high heat and coat it lightly with cooking spray.
2. Cook the ham, turning once, until cooked through and lightly browned, about 5 minutes, and set it aside on a plate.
3. Add the egg whites to the skillet and scramble until cooked through.
4. Serve the eggs with the ham, topped with the tomato and chives. Season with salt and pepper.
Egg Omelet Rolls with Vegetables
MAKES 4 ROLLS
80 CALORIES PER ROLL
These omelets may become your new favorite protein wrap for many tasty fillings. You can use almost any vegetable with equally wonderful results. If you like this dish enough, you might want to invest in a nonstick crepe pan to dedicate for use in making your wraps (the way the French do with a crepe pan).
2 TEASPOONS OLIVE OIL
2 LARGE EGGS, AT ROOM TEMPERATURE
2 TEASPOONS WATER
SEA SALT
FRESHLY GROUND BLACK PEPPER
4 LARGE ROMAINE LETTUCE LEAVES, WASHED AND SHREDDED
1 SMALL CARROT, PEELED AND SHREDDED
1 SMALL RED BELL PEPPER, SEEDED AND JULIENNED INTO VERY THIN STRIPS
1 SMALL ENGLISH CUCUMBER, CUT INTO THIN STICKS
1. In a small nonstick skillet over medium-high heat, heat ½ teaspoon of the olive oil.
2. In a small bowl, whisk the eggs together with the water until well combined.
3. Pour one-fourth of the egg mixture into the skillet and swirl in the pan until the egg forms a thin layer, about 2 minutes.
4. When the omelet begins to set, flip the omelet over and cook until the other side is completely set, 1 minute.
5. Remove the omelet from the skillet, place on a large warm plate, and cover with foil.
6. Repeat the process with the remaining egg mixture, adding ½ teaspoon of the olive oil for each omelet until you have four omelets.
7. Transfer the omelets to a clean work surface.
8. Spread out each omelet and top with the romaine, carrot, bell pepper, and cucumber.
9. Roll the omelets up tightly.
10. Cut each in half and serve immediately.
Ham Frittata
SERVES 3
98 CALORIES PER SERVING
This frittata freezes beautifully if you want a handy grab-and-go breakfast or snack. Cut the cooked frittata into servings and chill them completely in the fridge. Place each serving in a sealed sandwich bag in the freezer. To heat up a portion for a meal, place it on a plate and microwave for 2 minutes.
OLIVE OIL COOKING SPRAY
½ TEASPOON MINCED GARLIC
2 TABLESPOONS RED ONION, CHOPPED
1 CUP TOMATO, CHOPPED
⅔ CUP LEAN HAM, DICED
¾ CUP EGG WHITES, LIGHTLY BEATEN
1 TEASPOON FRESH CHIVES, CHOPPED
1 OUNCE FAT-FREE MOZZARELLA CHEESE
FRESHLY GROUND BLACK PEPPER
1. Preheat the oven to 350°F. Coat a nonstick skillet with cooking spray.
2. Add the garlic and onion, and sauté over medium-high heat until softened, about 4 minutes.
3. Add the tomato and ham, and sauté for 2 minutes. Remove from heat.
4. In a small bowl whisk together the egg whites and chives; pour over the vegetables.
5. Sprinkle with the mozzarella and bake until puffed, lightly browned, and the cheese is melted and bubbling, 10 to 12 minutes.
6. Remove from the oven, cut into wedges, season with black pepper, and serve.
Cinnamon Pancakes
SERVES 5
90 CALORIES PER SERVING
The fragrance of cinnamon will entice you to come to the table in the morning. Its comforting aroma conjures up childhood memories of home baking for many people. Make sure your spices are fresh; ground cinnamon loses its potency after six months to one year.
¾ CUP WHOLE WHEAT FLOUR
1 TABLESPOON CINNAMON
2 TEASPOONS NO-CALORIE SWEETENER
½ TEASPOON BAKING SODA
½ CUP SKIM MILK
2 EGG WHITES
1 TEASPOON PURE VANILLA EXTRACT
COOKING SPRAY
1. Preheat the oven to 200°F. Put a plate in the oven to warm.
2. In a medium bowl, stir together the flour, cinnamon, sweetener, and baking soda until well combined.
3. In a small bowl, whisk together the skim milk, egg whites, and vanilla.
4. Add the egg mixture to the flour mixture and stir until combined.
5. Place a medium nonstick skillet over medium-high heat and coat it lightly with cooking spray.
6. Pour the batter in the skillet to make 2 pancakes, about ¼ cup each, and cook until bubbles start to form on the top, about 2 minutes.
7. Flip the pancakes over and cook the other side, for about 1 minute. Transfer to the plate in the oven to keep warm.
8. Repeat for the rest of the batter. Serve warm.
Beet Chips
SERVES 6
47 CALORIES PER SERVING
Many people are not familiar with beets and don’t eat this lovely vegetable regularly. Beets should be part of your meal plans. A fabulous source of vitamin C, fiber, iron, and manganese, beets also contain betalains (phytonutrients), and have anti-inflammatory, antioxidant, and detoxifying properties. Beets are truly a nutritional powerhouse!
8 MEDIUM BEETS, PEELED
OLIVE OIL COOKING SPRAY
SEA SALT
FRESHLY GROUND BLACK PEPPER
1. Preheat the oven to 180°F. Line three large baking sheets with parchment paper and coat with cooking spray.
2. Slice the beets thinly with a sharp knife or a mandoline.
3. Transfer the beet slices to a large bowl. Coat the slices with olive oil spray and toss to make sure each slice is coated.
4. Season with salt and pepper, and toss to coat.
5. Transfer the beet slices to the prepared baking sheets in a single layer and place in the oven.
6. Bake until the beets are fork-tender, for 30 to 45 minutes, turning halfway through cooking.
7. Turn off the oven and leave the beet chips in the oven for 1 hour, or until completely cool.
8. Store in a sealed container at room temperature for up to 2 days.
Banana Oatmeal Cookies
MAKES 16 COOKIES
96 CALORIES PER COOKIE
These hearty cookies are a perfect snack on fast days because they are filling and they satisfy a sweet tooth. Honey has a range of flavors—most people only know clover honey because of its mild, delicate taste, but these cookies gain a more robust taste when you use buckwheat honey.
1 LARGE BANANA, MASHED
⅓ CUP ALMOND BUTTER
¼ CUP HONEY
2 TEASPOONS PURE VANILLA EXTRACT
1 CUP ROLLED OATS
½ CUP WHOLE WHEAT FLOUR
¼ CUP NONFAT POWDERED MILK
1 TEASPOON GROUND CINNAMON
½ TEASPOON GROUND NUTMEG
¼ TEASPOON BAKING SODA
1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. In a medium bowl, stir together the banana, almond butter, honey, and vanilla.
3. In a small bowl, combine the oats, flour, powdered milk, cinnamon, nutmeg, and baking soda.
4. Stir the oats mixture into the banana mixture until combined.
5. Drop the cookie dough by the tablespoonful about 2 inches apart, on the prepared cookie sheets.
6. Flatten the dough slightly.
7. Bake until the cookies are lightly browned, 10 to 12 minutes.
8. Remove the pans from the oven and set on wire racks to cook for 2 minutes. Remove the cookies from the pans to the racks and let cool completely.
Meringue Cookies
MAKES 24 COOKIES
45 CALORIES PER COOKIE
If you have ever wanted to make cookies in a set-it-and-forget-it way, try this recipe. You turn off the oven when you put the baking sheet in and these lightly crisp treats dry out perfectly. If you want a more dressed-up version, drizzle a little melted dark chocolate on each; this will add about 25 calories to each cookie.
1 LARGE EGG WHITE, AT ROOM TEMPERATURE
¼ TEASPOON CREAM OF TARTAR
⅓ CUP SUPERFINE SUGAR
1 TEASPOON PURE VANILLA EXTRACT
½ CUP DARK CHOCOLATE, FINELY CHOPPED
½ CUP PECANS, FINELY CHOPPED
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl with an electric mixer, beat the egg white until foamy.
3. Add the cream of tartar and beat the egg white until it is fluffy and forms soft peaks.
4. Add the sugar by the tablespoon, beating well after each addition.
5. After adding 3 tablespoons of the sugar, add the vanilla and beat well.
6. Add the remaining 2 tablespoons of sugar 1 tablespoon at a time until the meringue forms stiff peaks and is shiny.
7. Fold the chocolate and pecans into the egg white until well incorporated.
8. Drop the batter by the teaspoonful, about 1½ inches apart, on the prepared baking sheet.
9. Place the baking sheet in the oven and turn the oven off.
10. Leave the cookies in the oven for at least 2 hours and up to overnight, until they are crisp and completely dry.
Herbed Carrot Salad
SERVES 4
94 CALORIES PER SERVING
Carrots are a superfood you will want to include in your diet every day. They are rich in vitamin A, beta-carotene, and antioxidants that can fight heart disease, help prevent certain cancers, and support healthy eyesight and skin. You can jazz this salad up by combining differently colored carrots—orange, red, and yellow.
10 MEDIUM CARROTS, PEELED AND SLICED INTO THIN DISKS
2 TEASPOONS RICE VINEGAR
2 TEASPOONS HONEY
2 TEASPOONS FRESH PARSLEY, CHOPPED
1 TEASPOON FRESH THYME, CHOPPED
1 TEASPOON GARLIC, MINCED
1 TEASPOON OLIVE OIL
½ TEASPOON CUMIN
SEA SALT
FRESHLY GROUND BLACK PEPPER
1. Lightly steam or blanch the carrots until they are crisp-tender, about 5 minutes.
2. Drain the carrots and transfer them to large bowl.
3. In a small bowl, whisk together the vinegar, honey, parsley, thyme, garlic, olive oil, and cumin until well blended.
4. Add the dressing to the carrots and toss well. Season with salt and pepper.
5. Cover the bowl with plastic wrap, and put in the refrigerator to chill. Serve chilled or at room temperature.
Green Bean Salad
SERVES 4
82 CALORIES PER SERVING
This salad is only as good as the green beans you use. The best beans come from local farmers markets, where they are sold loose. Pick beans that are vibrant green and snap crisply when broken. It is almost impossible to get perfect beans in packages. Sort through packaged beans and discard any with brown spots, bruises, or soft ends. Store the beans unwashed in a plastic bag in the refrigerator until you are ready to use them, for up to 5 days.
8 CUPS GREEN BEANS, TRIMMED
1 TEASPOON OLIVE OIL
2 TEASPOONS GARLIC CLOVES, THINLY SLICED
2 TEASPOONS BALSAMIC VINEGAR
2 TEASPOONS FRESH THYME, CHOPPED
1. Place a large pot of water on high heat and bring to a boil.
2. Add the beans to the pot and blanch until just tender, about 5 minutes.
3. Drain the beans in a colander, and run them under cold water to stop the cooking and set their color.
4. Pat the beans dry with paper towel and place them in a large bowl.
5. Place a small sauté pan over medium heat and add the olive oil.
6. Sauté the garlic until lightly browned and softened.
7. Add the garlic to the beans, add the vinegar and thyme, and toss to combine.
8. Chill well and serve.
Fresh Zucchini and Pea Soup
SERVES 4
96 CALORIES PER SERVING
This soup is best when made with fresh shelled peas for wonderful flavor and color. Shucking peas has always been a communal activity that will go fast with a few friends at the table to help. Wash the peas thoroughly, snap off the ends, string the pods, and run your finger or thumb inside the pod to pop out the peas into a bowl.
2 MEDIUM GREEN ZUCCHINI, SLICED
1½ CUPS FRESH OR FROZEN SHELLED PEAS
1 GREEN ONION, SLICED
4 CUPS FAT-FREE CHICKEN STOCK
2 TABLESPOONS FRESH MINT, CHOPPED
SEA SALT
FRESHLY GROUND BLACK PEPPER
4 TEASPOONS NONFAT GREEK YOGURT
1. Place the zucchini, peas, onion, and chicken stock in a large saucepan over medium-high heat and bring to a boil.
2. Reduce the heat to low and simmer until the vegetables are fork-tender, 4 to 5 minutes.
3. Purée the soup with an immersion blender or in a blender until very smooth.
4. Add 1 tablespoon of the mint and season with salt and pepper.
5. Serve topped with 1 teaspoon of yogurt and a sprinkling of the remaining 1 tablespoon of chopped mint.
Easy Turkey Noodle Soup
SERVES 6
96 CALORIES PER SERVING
If you need lunch or dinner on the table in under 35 minutes, this is the soup for you! It is also a perfect recipe for leftover turkey from Thanksgiving or Christmas, when you want a change from sandwiches. You can substitute dark meat in this soup, but keep in mind that it has about 15 more calories than breast meat per serving.
½ TEASPOON OLIVE OIL
1 TEASPOON MINCED GARLIC
½ SMALL ONION, PEELED AND CHOPPED
2 STALKS CELERY, SLICED
3½ CUPS LOW-FAT CHICKEN BROTH
2 MEDIUM CARROTS, PEELED AND SLICED INTO DISKS
6 OUNCES COOKED SHREDDED TURKEY BREAST
2 OUNCES NO-YOLK EGG NOODLES, UNCOOKED
½ TEASPOON FRESH THYME, CHOPPED
SEA SALT
FRESHLY GROUND BLACK PEPPER
1. Place a large saucepan over medium-high heat and heat the olive oil. Sauté the garlic, onion, and celery until the vegetables are softened, about 4 minutes.
2. Add the broth, carrots, turkey, noodles, and thyme. Bring to a boil, and then reduce the heat to low and simmer until the noodles are tender, about 15 to 20 minutes. Season with salt and pepper.
3. Serve hot in soup bowls.
Miso Soup
SERVES 4
60 CALORIES PER SERVING
Miso is rich in umami, the savory, concentrated flavor compound it shares with foods like bacon, meat, mushrooms, and Parmesan. Miso is a basic ingredient in Japanese cooking and can be found in most supermarkets. Miso is made from fermented soy and rice malt or fermented soy and barley, is aged up to thirty-six months, and is slightly salty. You can use either red or white miso paste in this soup.
4 CUPS WATER
¼ CUP MISO PASTE
⅓ CUP FIRM TOFU, DICED
½ RED BELL PEPPER, DICED
¼ CUP SNOW PEAS, TRIMMED, STRINGS REMOVED, AND CUT INTO ½-INCH PIECES
1 GREEN ONION, SLICED DIAGONALLY
1. Place the water in a medium saucepan over medium-high heat and bring to a boil.
2. Reduce the heat to medium-low, whisk in the miso paste, and simmer for 5 minutes.
3. Gently stir in the tofu, and add the bell pepper and snow peas.
4. Simmer for 2 more minutes.
5. Add the green onions and serve.
Bulgur Pilaf
SERVES 8
96 CALORIES PER SERVING
Bulgur is a low-calorie, low-fat wheatberry, dried and ground to various degrees of coarseness, that is also high in protein and fiber. Bulgur does not take long to prepare because it is usually sold in a parboiled form. The cooking ratio is 1:1 liquid to bulgur and it triples in volume. It is perfect for pilafs, cereals, and salads.
1 TEASPOON BUTTER
1 TEASPOON MINCED GARLIC
3 CUPS WATER
1½ CUPS BULGUR
JUICE OF ½ SMALL LEMON
1 TABLESPOON FRESH BASIL, CHOPPED
1 TEASPOON FRESH THYME, CHOPPED
1 SCALLION, SLICED
SEA SALT
FRESHLY GROUND BLACK PEPPER
1. Melt the butter in a medium saucepan over medium-high heat and sauté the garlic until it is softened, about 2 minutes.
2. Add the water and bulgur and bring to a boil.
3. Reduce the heat to low, cover, and simmer until the bulgur is very tender, about 20 minutes.
4. Drain any remaining water out and fluff the bulgur with a fork.
5. Stir in the lemon juice, basil, thyme, and scallion.
6. Season with salt and pepper, and serve hot.
Stuffed Portobello Mushrooms
SERVES 4
51 CALORIES PER SERVING
This dish can be doubled on a fasting day for a delicious lunch or dinner. Portobello mushrooms have a satisfying meaty consistency and are often used by vegetarians as a meat substitute. To prep the mushrooms, gently wipe the cap to remove any dirt and then twist off the stem close to the cap. If you want a deeper area for the filling, use a spoon to scoop out the feathery mushroom gills.
1 LARGE TOMATO, CHOPPED
4 TABLESPOONS GRATED PART-SKIM MOZZARELLA CHEESE
1 TEASPOON OLIVE OIL
1 TEASPOON MINCED GARLIC
½ TEASPOON FRESH THYME, FINELY CHOPPED
¼ TEASPOON GROUND BLACK PEPPER
4 TEASPOONS FRESH LEMON JUICE
2 TEASPOONS TAMARI SAUCE
FOUR 6-INCH PORTOBELLO MUSHROOM CAPS, STEMMED
1 TABLESPOON FRESH CILANTRO, CHOPPED
1. In a small bowl, stir together the tomato, mozzarella, ½ teaspoon of the olive oil, garlic, thyme, and pepper; set aside.
2. In a small bowl, stir together the remaining ½ teaspoon of olive oil, the lemon juice, and tamari sauce.
3. Preheat a grill to medium-high heat.
4. Brush the tamari mixture on both sides of the mushrooms.
5. Grill the mushrooms gill-side down for 5 minutes; turn, and grill the other side until soft, about 5 minutes.
6. Remove the mushrooms from the grill and place on a plate, gill-side up.
7. Spoon ¼ cup of the tomato mixture into each mushroom cap.
8. Sprinkle with cilantro and serve.
Tasty Baked Vegetables
SERVES 8
87 CALORIES PER SERVING
You will be delighted at the array of colors and textures in this lovely dish, as well as the flavor combination of herbs, garlic, and lemon juice. Lemon juice can sharpen or clarify individual flavors in a dish. If you want a more pronounced lemon taste, add the juice about 15 minutes before the end of the cooking time rather than at the beginning.
3 MEDIUM TOMATOES, CHOPPED
1 SMALL SWEET ONION, PEELED AND SLICED
2 CUPS FRESH GREEN BEANS, CUT INTO 1-INCH PIECES
1 RED BELL PEPPER, SEEDED AND DICED
2 TABLESPOONS FRESH LEMON JUICE
1 TEASPOON MINCED GARLIC
1 TEASPOON FRESH BASIL, CHOPPED
1 TEASPOON FRESH OREGANO, LEAVES CHOPPED
2 LARGE ZUCCHINI, CUT INTO 1-INCH CUBES
1 MEDIUM EGGPLANT, PEELED AND CUT INTO 1-INCH CUBES
3 TEASPOONS GRATED PARMESAN CHEESE
1. Preheat the oven to 325°F.
2. In a 2-quart casserole dish, place the tomatoes, onion, green beans, bell pepper, lemon juice, garlic, basil, and oregano, and toss well to combine.
3. Cover and bake for 15 minutes.
4. Remove from the oven and stir in the zucchini and eggplant.
5. Recover the casserole and return to the oven. Bake for 60 minutes or until the vegetables are tender.
6. Sprinkle with Parmesan cheese and serve.
Baked Dill Fish
SERVES 8
82 CALORIES PER SERVING
Fish does not need a lot of sauce or seasoning to make it delicious. This recipe will complement the flavor and texture of the fish you choose, so be sure the fish is very fresh. In the store it should be packed on ice and it should be firm, almost springy, to the touch. White fish varieties should not smell “fishy,” but rather sweet with a salty tang. Ask the fishmonger to let you smell the fish!
1 TEASPOON OLIVE OIL
1 SMALL SWEET ONION, SLICED THINLY
2 TEASPOONS MINCED GARLIC
1½ POUNDS OUNCES FIRM WHITE FISH (COD, TILAPIA, OR HADDOCK)
½ TEASPOON SALT
FRESHLY GROUND BLACK PEPPER
1 TEASPOON FRESH DILL, CHOPPED
1. Heat a large skillet with a lid over medium-high heat, and add the olive oil.
2. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the fish fillets to the pan, and season lightly with salt and pepper.
4. Reduce the heat to medium-low and cover the skillet.
5. Cook until the fish flakes easily with a fork, 10 to 12 minutes depending on the thickness of the fillets.
6. Sprinkle with dill and serve.
Pumpkin Carrot Bars
SERVES 16
90 CALORIES PER SERVING
It is impossible to pin down which is the most delicious taste in these bars, earthy pumpkin or sweet carrot. These are like homemade granola bars, a yummy snack when you have a hectic schedule. After you cut them into bars, they can be stored in a sealed container in the freezer, to be popped out whenever you need a fast day treat, or put in a zip-top baggie to take along with you.
COOKING SPRAY
1 CUP GRANULATED SUGAR
½ CUP LIGHT BROWN SUGAR
¼ CUP ALL-PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
1 TEASPOON BAKING SODA
1 TEASPOON CINNAMON
½ TEASPOON NUTMEG
¼ TEASPOON GINGER
¼ TEASPOON CLOVES
ONE 15-OUNCE CAN PURE PUMPKIN PURÉE
½ CUP EGG WHITES
1 CUP CARROTS, SHREDDED
1. Preheat the oven to 350°F. Lightly coat an 8-by-8-inch baking pan with cooking spray.
2. In a large bowl, stir together the granulated sugar, brown sugar, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves until well mixed.
3. Make a well in the center of the sugar mixture, add the pumpkin, egg whites, and carrots, and stir well to combine.
4. Spoon the batter into the prepared baking pan and smooth the top.
5. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
6. Place the baking dish on a wire rack and cool completely before cutting into bars.
Watermelon and Lime Granita
SERVES 8
67 CALORIES PER SERVING
A granita is a simple way of making snow cone-style frozen treats at home. Who doesn’t like the melting texture of snow on the tongue? When it is flavored with watermelon, it is irresistible. Watermelon is a very good source of vitamin A and C, which can boost the immune system and help maintain eye health.
¼ CUP SUGAR
½ CUP WATER
¼ CUP MINT, LEAVES CHOPPED
JUICE OF 1 LIME
ZEST OF 1 LIME
½ TEASPOON SALT
8 CUPS WATERMELON, DICED
1. Place the sugar and water in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer, stirring constantly, until the sugar is dissolved, about 2 minutes.
2. Remove the pan from the heat and pour the syrup into a large heat-resistant glass measuring cup.
3. Add the mint leaves, pour into a glass container, and store in the refrigerator until cool.
4. Strain the syrup through a fine-mesh sieve into a food processor, and add the lime juice, lime zest, salt, and watermelon.
5. Purée until smooth, then pour the watermelon mixture into a large baking dish.
6. Cover with plastic wrap and place in the freezer for at least 45 minutes, then take the container out and whisk the mixture vigorously to break up the frozen sections.
7. Return the container to the freezer and repeat this process every 30 minutes until the granita is the texture of fine snow.
8. Store the granita in the freezer in a sealed container until ready to serve.
