1/2 c. nonfat dry milk
1/2 c. ice water
2 egg whites
1 tsp. lemon juice
1/4 c. sugar
1/4 tsp. peppermint extract
5 drops green food color
1/3 c. sm. pastel pillow mints
1 chocolate wafer, finely crushed (about 1 tbsp.)

Beat dry milk, water and egg whites in small mixer bowl on high speed 3 minutes. Beat in lemon juice on high speed 1 minute. Beat in sugar, 1 tablespoon at a time; continue beating until thick and fluffy, about 2 minutes (do not overbeat).

Beat in extract and food color until well mixed, about 15 seconds. Fold in mints. Pour into ungreased 9-inch pie plate. Sprinkle with wafer crumbs. Freeze uncovered until firm, about 1 hour. (8 servings with less than 100 calories per serving.)