It’s 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
For more delicious goodness, visit Rachel at A Southern Fairytale for mouthwatering Mondays!