Strawberry Ice Cream and Greek Yogurt Pie

1 10-inch graham cracker crust

1½ 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 ½ 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

Serves 10.

Baker’s hint: For enhanced yogurt flavor, increase yogurt to 1½ 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.