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FZ: Creamy Strawberry-Mint Pie

Source of Recipe

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FZ: Creamy Strawberry-Mint Pie

My recipes.com – e-mail
Southern Living - August 2009
4 reviews rate this recipe 4 of 5 stars.
Makes 10 servings
Prep: 30 Minutes - Bake: 10 Minutes - Cool: 30 Minutes - Stand: 35 Minutes - Freeze: 3 Hours

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

Garnishes: fresh strawberry slices, edible flowers, Strawberry Sauce

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.

1/10 of recipe equals: 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; Sodium 172 mg