Hot Berries 'n' Brownie Ice Cream Cake
This dessert is a taste of Heaven. The hot mixed berry topping seeps through
the brownie layer into the cool vanilla ice cream making a great chilled cake.
1 package fudge brownie mix (13-inch x 9-inch pan size)
1/4 cup water
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice
cream, softened
BERRY SAUCE:
2 tablespoons butter
1/3 cup sugar
1/4 cup honey
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups fresh raspberries
Prepare brownie mix using water, applesauce, oil and eggs. Bake
according to package directions; cool completely on a wire rack.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x
9-in. x 2-in. dish coated with nonstick cooking spray. Spread evenly
with ice cream. Press remaining brownie pieces into ice cream. Cover
and freeze for 1 hour or until firm.
Remove from the freezer 5 minutes before serving. For sauce, in a
large skillet, melt butter over medium heat. Stir in the sugar, honey,
lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5
minutes or until heated through, stirring occasionally. Cut cake into
squares; top with hot berry sauce.
Makes: 24 servings.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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