I'm just another working mom seeking a few moments of Zen and zinfandel between soccer practice and supper. My former beach bartender husband founded 
We got together with good friends a few weekends ago for a casual cookout with the kids in the back yard rolling each other around in one of those play tunnels and the parents indulging in adult beverages and secretly hoping the kids would wear themselves out but knowing full well they would probably time warp into the hyper zone.
It had been pretty stinkin’ hot per usual for Nashville earlier in the week (although we’ve been experiencing one of the most pleasant Julys I remember weather-wise) and I wanted to make an ice cream dessert. I am a big fan of Southern Living recipes and this was published in the August issue. It was a big hit! Plus with strawberries in season, it’s perfect for a weekend dessert. It’s also pretty good at breakfast. Ahem.
Photo courtesy of SouthernLiving.com
Prep: 30 min., Bake: 10 min., Cool: 30 min., Stand: 35 min., Freeze: 3 hr.
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
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.
Yield: Makes 10 servings
CALORIES 262 ; FAT 6g (sat 2.2g,mono 2.4g,poly 0.9g); CHOLESTEROL 8mg; CALCIUM 129mg; CARBOHYDRATE 48.9g; SODIUM 172mg; PROTEIN 5.8g; FIBER 1.7g; IRON 1.5mg
Here’s the link via Southern Living’s website.
For more delicious goodness, visit Rachel at A Southern Fairytale for mouthwatering Mondays!
Yum! Looks amazing! I wonder how it would taste with just a plain graham cracker crust?
I hadn’t any chocolate sandwich cookies so I tried it with ladyfinger cookies. It worked well too.
That looks yummy!
That looks fantastic. I love Southern Living, and I have at least three of their cookbooks, but I want more. They have the absolute best recipes.
.-= Jennifer´s last blog ..A promise is a promise =-.
This looks SO good! I will have to try this one.
Also you know if I made it, it’s VERY easy.
Also you can eat the leftover Oreos from the pie shell.
You’re right, Southern Living can do no wrong in the recipe dept. Unless you’re on a diet. Do you use myrecipes.com? It has Southern Living and Cooking Light recipes, and some other magazines, but those two are my faves.
EG I rarely look at that site but I like Allrecipes.com and have their app on my iPhone.
I’m still thinking fondly about this pie.
Sigh…
.-= Jamie´s last blog ..Dreamy, Creamy Strawberry-Mint Pie =-.
That looks yummy!
“I am a big fan of Southern Living recipes and this was published in the August issue. It was a big hit! Plus with strawberries in season, it
Mmmmm. That looks very delicious! A recipe for a low-fat and healthy strawberry pie. Could I remove the strawberry yogurt if I don’t like yogurt?
I just stumbled across this post as it was at the bottom of you Harry one and it looks sooooo good! I know its February, but I think I will be making it this weekend!
Oooh, HCJ & this pie—it can’t get better than that! hee hee
Thanks for sharing the recipe!
.-= Katie´s last blog ..Wordless Wednesday: My Pouty Little Princess =-.
This looks yummy , I try this recipe ,