1 package fudge
brownie mix (13-inch x 9-inch pan size)
¼ cup water
¼ cup unsweetened
applesauce(or omit if you follow package instructions.)
¼ cup canola oil
2 eggs
1 carton (1-¾ quarts) reduced-fat no-sugar-added vanilla ice cream, softened
BERRY SAUCE:
2 tablespoons butter
⅓ cup sugar
¼ cup honey
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
¼ to ½ teaspoon cayenne pepper
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups fresh raspberries
Directions:
Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack.(I prepare the brownie mix as package directions as I felt the apple sauce made it mushy)Awsome this way.
Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with 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. Yield: 24 servings.
Source: Connie Tice-Barstow
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