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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
10 hrs


Ingredient Checklist


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.

  • 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: 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; protein 3g; carbohydrates 33g; dietary fiber 4g; sugars 5g; fat 10g; saturated fat 1g; cholesterol 3mg; sodium 118mg.