Berrylicious Yogurt Brownies
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Berrylicious Yogurt Brownies

Berrylicious Yogurt Brownies

Low-fat strawberry yogurt provides a quick-start to the luscious fruity mousse that tops a chocolate brownie cupcake.

Servings: 66 servings (1 serving = 1 brownie with topping)
Yogurt Mousse
INGREDIENT
WEIGHT
MEASURE
Low-fat strawberry yogurt
1 lb
1 3/4 cups
Non dairy whipped topping
1 lb
6 1/2 cups
Strawberries, fresh, sliced
2 lb 1.00 oz
5 1/2 cups
Brownie Batter
INGREDIENT
WEIGHT
MEASURE
Water, hot approx. 120°F
2 lb
4 cups
Gold Medal™ Chocolate Brownie Mix (11312)
6 lb
1 box
Yogurt Mousse
  1. Add yogurt and whipped topping to large stainless mixing bowl; mix with wire whisk until mixture is light, airy and well-blended.
  2. Store refrigerated in airtight container until ready to use.
Batter
  1. Prepare cake version of brownie batter according to package directions.
  2. Deposit batter into greased standard muffin pans using #30 scoop and bake.
BAKE:
TEMP
TIME
Convection Oven*
300°F
16-20 minutes
Standard Oven
350°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Finishing
  1. Remove brownies from muffin pans; cool completely.
  2. Add yogurt mousse to a large pastry bag fitted with a star tip.
  3. Pipe 0.5 oz (approx. 1 1/2 Tbsp) mousse onto cooled brownie and place 0.5 oz (approx. 1 1/2 Tbsp) strawberries onto mousse.

  • Drizzle with prepared berry topping if desired.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 brownie with topping
Calories
220
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
180mg
7%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
6%
Sugars
26g
Protein
2g
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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