Raspberry Mousse Chocolate Brownie

Ingredients:

1 pkg (440 g) Betty Crocker* Low-Fat Fudge Brownies Traditional Brownie Mix
1/2 cup (125 mL) water
2 cups (500 mL) frozen, unsweetened raspberries, thawed
2 tsp (10 mL) unflavoured gelatin
1/4 cup (50 mL) water
1/3 cup (75 mL) sugar
2 cups (500 mL) light or no-fat whipped topping
Fresh raspberries and chocolate curls, if desired

Method:

Heat oven to 350°F (180°C). Grease bottom of 9-inch (23 cm) springform pan or 9x13-inch (23x33 cm) rectangular baking pan.

• Prepare brownie batter according to package directions. Pour into pan and bake 22 to 26 minutes or until toothpick inserted 2-inches (5 cm) from centre comes out almost clean. Cool completely on wire rack.
• In food processor or blender, puree raspberries. Sieve out seeds. In saucepan, sprinkle gelatin over water. Heat over medium heat until dissolved. Remove from heat. Stir in sugar and pureed raspberries. Cool to room temperature. Gently fold in whipped topping. Spread evenly over brownie layer. Chill until set, about 3 hours.
• Garnish with raspberries and chocolate curls if desired.

For this recipe you will need Betty Crocker Low Fat Fudge Brownie Mix.

Boy is it good