3/4 cup heavy cream

1/3 cup sugar

1 cup nonfat vanilla Greek yogurt

1/4 teaspoon peppermint extract

2 to 4 drops natural green food dye (see notes)

Prepare the crust: Preheat oven to 350 F, and coat a 9-inch pie pan with cooking spray. Process 2 cups crumbled cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.

Make the filling: Whip heavy cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt. Add peppermint extract and food dye, and gently fold until evenly combined.

Finish and serve: Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1/4 cup crumbled chocolate snaps. Freeze until very firm, at least 5 hours. Before slicing, let the pie stand at room temperature until softened slightly, about 15 minutes.

Recipe notes: For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.

Find green and other natural liquid food dyes in most natural-foods stores and at www.chocolatecraftkits.com.

Recipe nutrition: Per serving: 277 calories; 17 g fat (6 g sat, 6 g mono); 31 mg cholesterol; 27 g carbohydrate; 17 g added sugars; 19 g total sugars; 5 g protein; 1 g fiber; 136 mg sodium; 59 mg potassium.

2 carbohydrate serving(s)

Exchanges: 1 1/2 other carbohydrate, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)