It is so nice to finally start feeling the signs of spring. With the temperature rising so are my cravings for ice cream. I am patiently waiting for our local ice cream stores to open up for the season.
In the meantime I have been going the healthy route and experimenting with freezing Greek yogurt. I have used maple syrup to add a touch of sweetness, see instructions below. The only indulgence is sandwiching the yogurt between thin chocolate brownie layers, developed by Martha Stewart. Need I say more!
Ingredients:
1/2 cup unsalted butter melted
1 cup cup sugar
2 large egg
1 tsp vanilla
1/2 tsp salt
1/2 cup all-purpose flour
1/2 cup cocoa powder
2 pints of ice cream or frozen yogurt softened
Preheat oven to 350 F.
Butter or spray a 9″ x 13″ pan, line with parchment paper leaving a 2 inch overhang on the shorter two sides. Butter the paper.
In a medium bowl, whisk together butter and sugar then whisk in eggs and salt. Add flour and cocoa and mix until smooth.
Spread in prepared pan. Bake until brownie is dry to the touch and edges begin pull away from the sides, 10 to 12 minutes. Cool for 5 minutes in pan. Using paper overhang, transfer to a wire rack and let cool completely.
Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream or frozen yogurt, invert remaining brownie half on top, and wrap tightly in plastic. Freeze for about 2 hours.
Unwrap, cut into serving portions.
Maple Frozen Yogurt:
2 cups Greek yogurt
1/3 cup maple syrup
Mix together and spread evenly in a plastic lined pan. cover with plastic and freeze for about an hour.
Tips
If there is leftover brownie mixture, crumble or break it into pieces after it has cooled. Make individual ice cream or yogurt parfaits.