Brownie-Berry Blast

Freezing the raspberries before folding them into the yogurt helps them hold their shape.

Yield: 16 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 5.5g
  • Saturated fat: 2.3g
  • Protein: 6.0g
  • Carbohydrate: 33.7g
  • Cholesterol: 22mg
  • Iron: 0.8mg
  • Sodium: 117mg
  • Calories from fat: 24%
  • Fiber: 2.0g
  • Calcium: 164mg

Ingredients

  • 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)

Preparation

  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.
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