1 12 to 13 ounces sugar free brownie mix
2 egg whites
1/3 cup canola oil
3 tablespoons water
2 chocolate or vanilla no sugar added ice cream
4 teaspoon instant coffee crystals
1 1/2 cups frozen unsweetened raspberries, thawed
3 tablespoons sugar
2 teaspoons cornstarch
2teaspoon sugar free chocolate flavor syrup
12 fresh raspberries
Preheat oven to 325. Coat a 9 inch spring form pan with non stick cooking spray; set aside. In a medium bowl combine brownie mix, egg whites, oil and the water. Mix according to package directions. Spoon batter into the prepared pan. Bake 26 minutes or until a wood pick inserted 2 inches from the edge comes out clean. Cool in pan on a wire rack. Place pan in freezer freeze brownie layer 2 hours.
Place ice cream in a chilled medium bowl. Working quickly, stir ice cream to soften; fold in coffee crystals. Spread ice cream evenly over brownie layer. Cover with plastic wrap. Freeze at least 8 hrs or until firm.
For raspberry sauce; in a small saucepan combine thawed berries sugar and heating and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir until bubbly about 1 more minute. Transfer to a small bowl. Cover and chill until ready to use.
To serve, remove sides of spring form pan. Cut brownie cake into 12 wedges. Top each wedge with raspberry sauce. Drizzle with chocolate syrup and garnish with fresh raspberries.