Chocolate lovers rejoice! Sugar-free brownie mix and no-sugar-added ice cream make this decadent dessert diabetic-friendly. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray; set aside. In a medium bowl combine brownie mix, egg whites, oil and water according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in pan on a wire rack. Place pan in freezer and freeze brownie for 2 hours.

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  • Place ice cream in a chilled medium bowl. Working quickly, stir ice cream to soften; fold in coffee crystals. Spread ice cream evenly over brownie. Cover with plastic wrap and freeze for at least 8 hours or until very firm.

  • For raspberry sauce, in a small saucepan combine the thawed berries, sugar (if using) and cornstarch. Cook and stir over medium heat until thickened and bubbly. Transfer to a small bowl and stir in sugar substitute, if using in replace of sugar. Cool, cover and chill until ready to use.

  • To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges (see Tip). Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.

Tips

Tips: If using sugar Substitute, choose from Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition per Serving with Substitute: same as below, except 187 calories, 30 g carb., 2 g sugar.

The cake is very thick, so to serve it use a long cake knife, chef's knife, or bread knife.

Nutrition Facts

198 calories; 10 g total fat; 1 g saturated fat; 3 mg cholesterol; 118 mg sodium. 33 g carbohydrates; 4 g fiber; 5 g sugar; 3 g protein;