ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Frozen Chocolate Brownie Pie

Photo: Tina Evans; Styling: Leslie Byars Simpson
Yield 12 servings


  • 1/4 cup margarine
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup egg substitute
  • 1/4 cup buttermilk
  • 1/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Vegetable cooking spray
  • 1/2 gallon vanilla nonfat frozen yogurt, softened
  • 1 quart chocolate nonfat frozen yogurt, softened
  • 12 tablespoons chocolate syrup
  • Garnishes: fresh strawberries, chocolate curls

Nutrition Information

  • calories 258
  • caloriesfromfat 17 %
  • fat 4.8 g
  • satfat 1 g
  • cholesterol 0.0 mg
  • sodium 205 mg
  • carbohydrate 46.2 g
  • fiber 0.1 g
  • protein 6.9 g

How to Make It

  1. Melt margarine in a large saucepan over medium-high heat; add brown sugar, stirring with a wire whisk. Remove from heat; cool slightly. Add egg substitute and buttermilk, stirring well.

  2. Combine flour, cocoa, and salt; add to buttermilk mixture, stirring until blended. Stir in vanilla. Pour into a 9-inch springform pan lightly coated with cooking spray.

  3. Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.

  4. Spread half of vanilla yogurt over brownie; spread chocolate yogurt over vanilla yogurt, and top with remaining vanilla yogurt. Cover and freeze 8 hours or overnight. Serve with chocolate syrup; garnish, if desired.