In this healthy grasshopper mint and chocolate ice cream pie recipe, you’ll save about 150 calories and half the saturated fat per serving(versus a traditional ice cream pie) by using nonfat Greek yogurt and heart-healthy oil instead of butter.
Makes 8 servings
2 ¼ cups coarsely crumbled chocolate snap cookies, divided
3 tablespoons canola oil
Filling & Topping
¾ cup heavy cream
⅓ cup sugar
1 cup nonfat vanilla Greek yogurt
¼ teaspoon peppermint extract
2-4 drops natural green food dye
Active Time 25 minutes
Total Time 5h 40 minutes
- To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- Process 2 cups crumbled cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Whip cream in a medium bowl with an electric mixer until it starts to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt. Add peppermint extract and food dye and gently fold until evenly combined.
- Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1/4 cup crumbled chocolate snaps. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
To Make Ahead
Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
For a healthier cookie crust, choose cookies without any partially hydrogenated oils (trans fats).
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