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Brownie-Berry Blast

Oxmoor House
Prep time 14 mins
Cook time 25 mins
Yield 16 servings (serving size: 1/2 cup)
Freezing the raspberries before folding them into the yogurt helps them hold their shape.


  • 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)

Nutrition 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

How to Make It

  1. Freeze raspberries in a single layer on a cookie sheet.

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

  3. 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.

Oxmoor House Healthy Eating Collection