Ingredients Jump to Instructions ↓

  1. 20 Murray Sugar Free Chocolate Chip cookies , finely crushed

  2. 1 egg white, slightly beaten

  3. 3 tablespoons light butter, melted

  4. 1 quart reduced-fat, sugar-free chocolate frozen yogurt, softened

  5. 1/4 cup miniature semi-sweet chocolate chips

  6. 1/4 cup chocolate ice cream topping, sugar free, fat free

  7. 8 fresh strawberries

Instructions Jump to Ingredients ↑

  1. In medium bowl toss together cookie crumbs, egg white and butter. Press onto bottom and sides of 9-inch pie plate coated with cooking spray. Bake at 375F about 8 minutes or until set. Cool completely.

  2. In large bowl fold together yogurt, chocolate chips and ice cream topping. Freeze about 45 minutes or until mixture mounds when spooned.

  3. Spoon into crust. Freeze at least 4 hours or until firm.

  4. Let stand at room temperature for 15 minutes before cutting. Garnish with strawberries. Store in freezer.

  5. NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

  6. EXCHANGES: 3 starch, 1 fat


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