Brownie-Berry Blast

Oxmoor House
Brownie-Berry BlastRecipe
Oxmoor House
Freezing the raspberries before folding them into the yogurt helps them hold their shape.
16 servings (serving size: 1/2 cup)


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1 pint fresh raspberries
1 (13.7-ounce) package fat-free brownie mix (such as Krusteaz or No Pudge!)
1 (1.75-quart) container vanilla low-fat ice cream, softened (such as Healthy Choice)


Prep: 14 Minutes
Cook: 25 Minutes

Freeze raspberries in a single layer on a cookie sheet.

Prepare and bake brownies according to package directions. Cool brownies completely on a wire rack. Cut into small chunks.

Combine brownie chunks and softened ice cream; stir until brownie is evenly distributed. Add raspberries; stir gently. Serve immediately, or transfer mixture to a freezer-safe container and freeze until ready to serve. Let soften at room temperature 5 minutes before serving.

Created date

March 2010

Nutritional Information

Calories 201
Fat 5.5 g
Satfat 2.3 g
Protein 6.0 g
Carbohydrate 33.7 g
Cholesterol 22 mg
Iron 0.8 mg
Sodium 117 mg
Caloriesfromfat 24 %
Fiber 2.0 g
Calcium 164 mg