Blackberry-Lemon Ice Cream Pie
From EatingWell: July/August 2014
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.
- 2 cups coarsely crumbled gingersnap cookies (see Tip)
- 3 tablespoons canola oil
Filling & Topping
- 3/4 cup heavy cream
- 1/3 cup sugar
- 1 cup nonfat vanilla Greek yogurt
- 3 cups blackberries, divided
- 2 teaspoons lemon zest
- To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
- 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 & Notes
- 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.
- 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.
Per serving: 279 calories; 16 g fat (6 g sat, 7 g mono); 31 mg cholesterol; 31 g carbohydrates; 12 g added sugars; 17 g total sugars; 5 g protein; 3 g fiber; 117 mg sodium; 213 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: 2
Exchanges: 1 1/2 other carbohydrate, 3 fat
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- Ease of Preparation
- July/August 2014