Preheat oven to 350 degrees. Spray bottom of a 13x9-in. baking pan with nonstick spray. Combine brownie mix, eggs, 1/3 cup yogurt and vegetable oil in a medium bowl. Stir with a spoon until batter forms. Stir in chopped mints. Spread batter evenly in prepared pan.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A healthier twist on a classic dessert, this recipe packs in the protein by swapping in some Greek yogurt.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.4-oz.) pkg. milk chocolate brownie mix | ||
| 2 Hy-Vee large eggs | ||
| ⅔ c. Hy-Vee vanilla nonfat Greek yogurt, divided | ||
| ¼ c. Hy-Vee vegetable oil | ||
| 14 Andes creme de menthe thin chocolate mints, chopped | ||
| 1 (3.3-oz.) pkg. white chocolate instant pudding & pie filling | ||
| 2 c. Hy-Vee fat-free skim milk | ||
| 3 oz. Hy-Vee 1/3 less fat Neufchâtel cream cheese, softened | ||
| ⅓ c. Hy-Vee vanilla nonfat Greek yogurt | ||
| 4 tsp. Hy-Vee powdered sugar | ||
| 6 whole Andes creme de menthe thin chocolate mints |
Things To Grab
- Hy-Vee nonstick cooking spray
- 13x9-in. baking pan
- 2 medium bowls
- 3-qt. trifle dish
Directions
Bake 23 to 28 minutes or until set in center. Cool completely in pan on wire rack. Cut into 1-in. pieces.
Prepare pudding mix with milk according to pkg. directions. Set aside.
Combine cream cheese, remaining 1/3 cup yogurt and powdered sugar in a medium bowl. Beat with electric mixer on medium until smooth and creamy.
To assemble, layer one half of the pudding and one half of the brownies in a 3-qt. trifle dish. Top with remaining pudding and brownies. Spoon cream cheese mixture over top. Cut long edges of 6 whole mints with vegetable peeler to make small curls. Sprinkle over top of trifle. Cover and chill until ready to serve.