 |
Prep Time: 14 Minutes Cook Time: 25 Minutes |
Ready In: 39 Minutes Servings: 16 |
|
Freezing the raspberries before folding them into the yogurt helps them hold their shape. 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) |
Directions:
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.
|
|