Brownie-Berry Blast

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 25 Minutes

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


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)


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.