By
Carolyn Casner,
EatingWell
We use nonfat chocolate frozen yogurt and peppermint
extract to create a flavorful and light ice cream cupcake with a
chocolate cookie crunch that captures the classic mint chocolate chip
ice cream combination.
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Nutrition profile
- Egg Free
- Nut-Free
- Low Sodium
- Vegetarian
Ingredients 12 servings
-
Prep
-
Ready In
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Preparation
1½ cups chocolate snaps, such as Mi-Del (about 4 ounces)
2 tablespoons melted butter
2 pints nonfat chocolate frozen yogurt, softened (4 cups)
¼ teaspoon pure peppermint extract
12 small mint sprigs for garnish
2 tablespoons melted butter
2 pints nonfat chocolate frozen yogurt, softened (4 cups)
¼ teaspoon pure peppermint extract
12 small mint sprigs for garnish
Direction
Generously coat a 12-cup muffin tin with cooking spray.
Place
cookies in a food processor and process until fine crumbs form.
Transfer to a medium bowl and stir in melted butter. Press about 1
tablespoon of the mixture in the bottom of each muffin cup.
Combine
frozen yogurt and peppermint extract in a medium bowl, stirring until
well combined. Fill each muffin cup with a generous ¼ cup of the
mixture. Press a mint leaf on top, if desired. Freeze until firm, at
least 3 hours.
[post_ads_2]Nutrition information
Serving size: 1 cupcake Per serving:
132 calories; 5 g fat(3 g sat); 2 g fiber; 19 g carbohydrates; 2 g protein; 7 mcg folate; 13 mg cholesterol; 15
g sugars; 3 g added sugars; 141 IU
vitamin A; 0 vitamin C; 65 mg
calcium; 0 mg iron; 84 mg sodium; 136 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1 other carbohydrate, ½ fat, ½ starch
