Creamy Strawberry-Mint Pie

Photo: Jennifer Davick; Styling: Melanie Clark

Recipe from

Recipe Time

Prep: 30 Minutes
Bake: 10 Minutes
Cool: 30 Minutes
Stand: 35 Minutes
Freeze: 3 Hours

Nutritional Information

Calories 262
Fat 6 g
Satfat 2.2 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 5.8 g
Carbohydrate 48.9 g
Fiber 1.7 g
Cholesterol 8 mg
Iron 1.5 mg
Sodium 172 mg
Calcium 129 mg

Ingredients

1/2 (18-oz.) package reduced-fat cream-filled chocolate sandwich cookies (about 22 cookies)
2 tablespoons butter, melted
1 qt. fat-free or low-fat strawberry frozen yogurt
1 (16-oz.) package fresh strawberries, hulled
2 tablespoons powdered sugar
2 tablespoons chopped fresh mint

Preparation

1. Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

2. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.

3. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.

4. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.

Note: We tested with Publix Low Fat Strawberry Frozen Yogurt and Reduced Fat Oreo cookies.

Note:

August 2009