We use nonfat chocolate frozen yogurt and peppermint extract to create a flavorful and light ice cream cupcake with a chocolate cookie crunch that captures the classic mint chocolate chip ice cream combination.
Generously coat a 12-cup muffin tin with cooking spray.
Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.
Combine frozen yogurt and peppermint extract in a medium bowl, stirring until well combined. Fill each muffin cup with a generous ¼ cup of the mixture. Press a mint leaf on top, if desired. Freeze until firm, at least 3 hours.
132 calories;5 g fat(3 g sat); 2 g fiber; 19 g carbohydrates; 2 g protein; 7 mcg folate; 13 mg cholesterol; 15 g sugars; 3 g added sugars; 141 IU vitamin A; 0 vitamin C; 65 mg calcium; 0 mg iron; 84 mg sodium; 136 mg potassium