In this healthy grasshopper mint and chocolate ice cream pie recipe, you'll save about 150 calories and half the saturated fat per serving versus a traditional ice cream pie by using nonfat Greek yogurt and heart-healthy oil instead of butter.
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.
Find green and other natural liquid food dyes in most natural-foods stores and at chocolatecraftkits.com.
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.
277 calories; protein 4.7g; carbohydrates 27.3g; dietary fiber 0.8g; sugars 19.6g; fat 17g; saturated fat 5.6g; cholesterol 30.8mg; vitamin a iu 330.8IU; vitamin c 0.1mg; folate 0.9mcg; calcium 63.5mg; iron 0.6mg; magnesium 1.6mg; potassium 59mg; sodium 136.3mg; added sugar 17g.