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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

279.3 calories; protein 5g 10% DV; carbohydrates 31.1g 10% DV; exchange other carbs 2; dietary fiber 3.2g 13% DV; sugars 17.5g; fat 15.7g 24% DV; saturated fat 6g 30% DV; cholesterol 30.8mg 10% DV; vitamin a iu 446.9IU 9% DV; vitamin c 12.1mg 20% DV; folate 42.1mcg 11% DV; calcium 79.1mg 8% DV; iron 1.6mg 9% DV; magnesium 21.8mg 8% DV; potassium 212.9mg 6% DV; sodium 117.2mg 5% DV; thiamin 0.1mg 5% DV; added sugar 12g.

Reviews (4)

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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