Meet the Sullivans: Homemade "Pinkberry" Fro-Yo

February 12, 2013

Homemade "Pinkberry" Fro-Yo

With Spring right around the corner and the weather warming up a bit here in Northern California, I can't help but look forward to warm days that call for a cool, refreshing afternoon treat. 

We love frozen yogurt here in the Sullivan household. Even Owen enjoys a few spoonfuls (he'd have more if he could) of our vanilla frozen yogurts when we shop at Costco. While I like traditional frozen yogurt, I really love tart fro-yo. Pinkberry is at the top of my list when it comes to finding the best flavors, so when I saw this recipe for Homemade Tart Fro-Yo that claims to be just like theirs I just had to make it! It turned out fantastic, of course!
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Ingredients 
1 32 oz tub of Plain 2% Greek Yogurt
1/2 to 2/3 cup granulated sugar (the less sugar you use, the more tart it will be!)

Directions
- Make sure your ice cream maker is in the freezer for at least 24 hours before use.
- To strain the yogurt beforehand, line a strainer with paper towels, and place the strainer in a medium sized bowl.
- Scoop the yogurt into the paper towels and place in the refrigerator overnight.
- Once yogurt is strained, transfer to a bowl and whisk in the sugar until well combined.
- Transfer mixture into ice cream maker and let it churn for 20-30 minutes

Add toppings (we prefer fruits: kiwi, blueberries, strawberries, raspberries, etc) sand ENJOY!

Adapted from Ho Yummy

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