Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by Southern Living August 2009

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Jennifer Davick; Styling: Melanie Clark

Recipe Summary

prep:
30 mins
bake:
10 mins
cool:
30 mins
stand:
35 mins
freeze:
3 hrs
total:
4 hrs 45 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

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

  • 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.

Nutrition Facts

262 calories; fat 6g; saturated fat 2.2g; mono fat 2.4g; poly fat 0.9g; protein 5.8g; carbohydrates 48.9g; fiber 1.7g; cholesterol 8mg; iron 1.5mg; sodium 172mg; calcium 129mg.
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