Frozen Raspberry-Yogurt Brownies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Watch the yogurt closely as it softens. It needs to be soft enough to stir easily into the raspberry mixture yet firm enough to hold the swirl. Ingredients:
1 (1 lb., 4.5-ounce) package low-fat fudge brownie mix (such as betty crocker sweet rewards) |
1 (14-ounce) package unsweetened frozen raspberries, thawed |
1/2 cup sugar |
1 tablespoon cornstarch |
1 tablespoon water |
1 (1/2-gallon) carton vanilla fat-free frozen yogurt, slightly softened |
Directions:
1. Preheat oven to 350°.
2. Prepare brownie mix according to package directions, using a 13- x 9-inch baking pan. Bake at 350° for 20 minutes or until just set (brownies will be fudgy). Let cool completely.
3. Press raspberries through a fine sieve over a bowl, reserving 1 cup raspberry purée; discard seeds. Combine raspberry purée, sugar, cornstarch, and water in a saucepan; stir with a whisk until blended. Bring to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Pour raspberry sauce into a bowl; press plastic wrap onto surface of sauce, and let cool completely.
4. Add yogurt to raspberry sauce; swirl together, using a rubber spatula or spoon. Quickly spread yogurt mixture over brownies in pan. Cover and freeze 4 hours or until firm. Cut into 24 squares.
|
|