Serves: 4
Total Calories: 150
In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in food color. Sprinkle peppermint extract over egg whites. Fold in whipped topping and crumbs.
Spoon mixture into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight. Can be eaten straight from the freezer.
Coffee Freeze: Substitute 2 teaspoons instant coffee granules, crushed, for the green food color and peppermint extract. Add coffee granules after sugar and beat until granules are dissolved. Fold in crumbs and whipped topping freeze as above.
This Mint Freeze recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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