Frozen Cappuccino Brownie Dessert |
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Prep Time: 13 Minutes Cook Time: 32 Minutes |
Ready In: 45 Minutes Servings: 9 |
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For an added kick, omit 1 tablespoon of the chocolate syrup and use 1 tablespoon of coffee-flavored liqueur, such as Kahlúa, in its place. Ingredients:
cooking spray |
1 (13.7-ounce) package fat-free brownie mix (such as no pudge!) |
1 (6-ounce) carton french vanilla fat-free yogurt |
1/4 cup fat-free chocolate sundae syrup |
2 cups cappuccino-chocolate chunk low-fat ice cream (such as healthy choice), softened |
1 1/2 cups fat-free frozen whipped topping, thawed |
9 chocolate-covered espresso beans (optional) |
Directions:
1. Preheat oven to 350°.
2. Coat an 8-inch square baking pan with cooking spray.
3. Prepare brownies according to package directions using yogurt. Spoon batter into prepared pan. Bake at 350° for 32 to 36 minutes or until done. Cool in pan 15 minutes on a wire rack.
4. Using a wooden pick, poke holes in top of brownies. Drizzle syrup over brownies. Cool completely.
5. Spread ice cream over brownies. Freeze at least 1 hour or until firm. Spread whipped topping over ice cream. Return to freezer for 15 minutes or until set. If desired, garnish with chocolate-covered espresso beans.
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