Strawberry Ice Cream and Greek Yogurt Pie
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Greek yogurt tames the sugar in Annie Overboe's strawberry ice cream pie.
Daniel White | Staff Photographer
1 10-inch graham cracker crust
1˝ quarts Breyer's Natural Strawberry Ice Cream
1 cup low-fat Greek yogurt
2/3 cup finely chopped strawberries
Slightly soften ice cream at room temperature, about 5 minutes. Loosen from container and spoon into large mixing bowl. Using a large knife, cut ice cream block into small chunks in bowl. Working quickly, stir ice cream until smooth but not melted.
Add ˝ cup yogurt and stir until combined; add remaining yogurt and quickly whisk. Stir in chopped strawberries. Quickly spoon into crust and smooth top. Top with clear plastic cover and seal. Freeze 6 hours or overnight until firm. Garnish with addition strawberries and whipped cream, if desired
Baker's hint: For enhanced yogurt flavor, increase yogurt to 1˝ cups.
Nutrition values per serving: 277 calories, 13 g fat (6 g saturated), 39 g carbohydrates, 1 g fiber, 4 g protein, 23 mg cholesterol, 184 mg sodium.
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