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 1/4 cup of the mixture. Press a mint leaf on top, if desired. Freeze until firm, at least 3 hours.
Equipment: 12-cup muffin tin
1 other carbohydrate, 1/2 fat, 1/2 starch