Mocha Ice Cream Pie
By substituting non fat Greek yogurt for ice cream, you are cutting calories and chemicals and
getting more protein.
Ingredients:
Crust :
- 2 cups coarsely crumbled chocolate snap
cookies
- 2 tbsp canola oil
Filling:
- ¾ cup heavy cream
- 1/3 cup sugar
- 1 cup non fat vanilla Greek yogurt
- 2 tbsp water
- 1 tbsp cocoa powder
- 2 tsp instant coffee powder
- ¼ cup chocolate covered espresso beans or dark chocolate chips
Instructions:
1. To prepare the crust: Preheat oven to 350 degrees. Coat a 9 inch pan with cooking spray
2. Process the 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 set, 10-12 minutes.
Transfer to a wire rack to cool.
3. 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.
4. Combine water, cocoa powder, and coffee powder in a small bowl until powders are
dissolved. Gently fold the mixture into the yogurt/cream mixture.
5. Spread the mixture into the cooled pie crust. Top with chocolate covered espresso
beans or dark chocolate chips. Freeze until very firm (at least 5 hours). To serve, let sit at
room temperature until softened slightly (about 15 minutes).
Recipes and pictures provide by Andrea Nestlerode.