In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt. Source: EatingWell Magazine, July/August 2014

EatingWell Test Kitchen
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Ingredients

Directions

  • To prepare the crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

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  • Process 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 starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.

  • Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.

  • Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. 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.

Tips

Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.

Equipment: 9-inch pie pan (not deep dish)

For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

279 calories; 15.7 g total fat; 6 g saturated fat; 31 mg cholesterol; 117 mg sodium. 213 mg potassium; 31.1 g carbohydrates; 3.2 g fiber; 17 g sugar; 5 g protein; 447 IU vitamin a iu; 12 mg vitamin c; 42 mcg folate; 79 mg calcium; 2 mg iron; 22 mg magnesium; 12 g added sugar;

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2015
This is absolutely delicious! A fantastic way to use my garden blackberries. My family loves it! Read More
Rating: 5 stars
05/23/2015
Delish Flavor is wonderful! I too cannot get this to defrost! Had it in fridge the on counter for hours..............how can I make this more creamy too? We devour it anyway frozen. Read More
Rating: 4 stars
02/01/2015
Good flavor I followed directions make my own whipped cream with the heavy cream and used chiobani vanilla yogurt. This was not creamy very icy. Flavor was a big hit! How can I make this more creamy? Froze overnight and took out on counter for about 1 1/2 hours Pros: Flavor Cons: Would not defrost/ more like ice crystals Read More
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Rating: 4 stars
07/29/2014
made this with fresh raspberries This was so light and refreshing. Delicious!!!! Read More