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Frozen Chocolate Decadence Brownies

Yield 24 servings (serving size: 1 square)

Ingredients

  • 1 (20.5-ounce) package low-fat brownie mix (such as Betty Crocker Sweet Rewards)
  • 2/3 cup water
  • Cooking spray
  • 1 (2.25-ounce) package sliced almonds
  • 3/4 cup seedless raspberry spread (such as Polaner All Fruit)
  • 2 (1-pound) cans dark cherries in heavy syrup
  • 4 cups chocolate low-fat ice cream, softened
  • 1 1/2 teaspoons instant coffee granules
  • 1 (12-ounce) container frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 226
  • fat 3 g
  • satfat 0.4 g
  • protein 3.6 g
  • carbohydrate 44.8 g
  • cholesterol 0 mg
  • iron 1.3 mg
  • sodium 110 mg
  • caloriesfromfat 12 %
  • fiber 1.3 g
  • calcium 34 mg

How to Make It

  1. Preheat oven to 350°.

  2. Stir together brownie mix and water. Pour batter into a 13 x 9-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Toast almonds on rack below brownies during last 5 minutes of baking. Cool brownies and almonds completely on a wire rack.

  3. Place raspberry spread in a bowl; stir with a whisk until smooth. Drain cherries, reserving 2 tablespoons juice; set juice aside. Rinse cherries; drain well. Add cherries to raspberry spread, stirring to coat.

  4. Spread ice cream over brownies; spoon cherry mixture over ice cream.

  5. Combine reserved cherry juice and coffee granules, stirring until coffee dissolves. Fold in whipped topping; spread over cherry mixture. Sprinkle with almonds. Cover and freeze at least 8 hours.

Oxmoor House Healthy Eating Collection