2 tablespoons reduced-calorie margarine

1/4 cup creme de menthe, divided

1-1/2 teaspoons vanilla extract, divided

1-1/4 cups crisp rice cereal

1/2 cup evaporated skimmed milk

2 tablespoons unsweetened cocoa

2 tablespoons light-colored corn syrup

1 teaspoon cornstarch

1 quart vanilla nonfat frozen yogurt, softened

Dark Chocolate Sauce (recipe follows)

Fresh mint sprigs for garnish (optional)

 

Line a 9-inch pieplate with aluminum foil; fold excess foil under edge of pieplate.  Set aside.

 

Combine chocolate and margarine in top of a double boiler; bring water to boil.  Reduce heat to low, and cook, stirring occasionally, until chocolate and margarine melt.  Add 1 tablespoon creme de menthe; cook 1 minute, stirring constantly.  Remove from heat; stir in 1 teaspoon vanilla and cereal.  Spread mixture evenly over bottom and up sides of prepared pieplate.  Freeze 30 minutes or until firm.  Remove chocolate shell from pieplate; peel foil from shell and return shell to pieplate.  Return pieplate to freezer.

 

Combine milk, cocoa, corn syrup, and cornstarch in a small saucepan; stir well.  Bring to a boil over medium heat, stirring constantly; cook 1 minute or until mixture is thickened.  Add 1 tablespoon creme de menthe and cook an additional minute.  Remove from heat and stir in remaining 1/2 teaspoon vanilla; let cool completely.

 

Combine softened yogurt and remaining 2 tablespoons creme de menthe in a large bowl.  Spread half of yogurt mixture evenly in bottom of pieshell; freeze 30 minutes.  Remove from freezer and top yogurt mixture with chocolate filling; freeze 10 minutes.  Remove from freezer and top chocolate filling with remaining yogurt mixture.  Cover and freeze at least 8 hours.

 

Let stand 5 minutes before serving; cut pie into 10 wedges.  Transfer wedges to individual dessert plates; top evenly with Dark Chocolate Sauce.  Garnish with mint, if desired.

 

Yield:  10 servings

 

 

3 tablespoons sugar

3 tablespoons unsweetened cocoa

2 teaspoons cornstarch

1 cup water

1 teaspoon vanilla extract

 

Combine all ingredients in a small saucepan.  Bring to a boil over medium heat, stirring constantly; boil 1 minute, stirring constantly.  Remove from heat and let cool completely.  Cover and chill at least 1 hour.

 

Yields 3/4 cup.

 

Calories  197 per serving

Fat  4.6 g  (Saturated fat 2.0 g)

Cholesterol 1 mg

Sodium 109 mg