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Creamy Strawberry Mint PieCreamy Strawberry Mint Pie

Prepared by: Susan Mills-Gray,
Nutrition Specialist,
University of Missouri Extension

May 8, 2016


Yield: Makes 10 servings



  • 1/2 (18-ounce) package reduced-fat cream-filled chocolate sandwich cookies (about 22 cookies)
  • 2 tablespoons butter, melted
  • 1 quart fat-free or low-fat strawberry frozen yogurt
  • 1 (16-ounce) package fresh strawberries, hulled
  • 2 tablespoons powdered sugar
  • 2 tablespoons chopped fresh mint



  1. Preheat oven to 350.
  2. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
  3. Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.
  4. Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.
  5. Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust.
  6. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired


Nutrition information per serving

Calories: 262

Total Fat: 6g

Saturated fat: 2.2g

Protein: 5.8g

Carbohydrate: 48.9g

Fiber: 1.7g

Cholesterol: 8 mg

Sodium: 172mg






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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, May 09, 2016