Friday, July 15, 2011
Makeover Frozen Grasshopper Torte
2 Cups chocolate wafer crumbs
3 Tbsp butter, melted
1 pint reduced fat vanilla ice cream, softened
1 jar (7oz) marshmallow crème
¼ cup fat-free milk
½ tsp peppermint extract
3 to 4 drops food coloring, optional
1 carton (8 oz) frozen whipped topping, thawed
In a small bowl, combine wafer crumbs and butter. Set aside 2 Tbsp for garnish; press remaining crumb mixture onto the bottom of a 9 inch spring form pan. Chill for 30 minutes. Spread ice cream over crust; freeze.
Meanwhile, in a small bowl, combine the marshmallow crème and milk; stir until well blended. Add extract and food coloring if desired. Fold in whipped topping. Spoon over ice cream and sprinkle with reserved crumbs. Freeze until firm.
There’s nothing like a good frozen treat for dessert on a hot summer night. The one thing we can all do without? All the fat and calories that hand in hand with those decadent treats. Just in time for summer, the Healthy Cooking Test Kitchen shares ice cream recipes you’ll never believe are “lightened up.”
Makeover Frozen Grasshopper Torte takes a classic refreshing combo of mint and chocolate and slashes almost half the calories and two-thirds the fat, but still tastes as good as the original.