Almost-Famous Frozen Yogurt

Name: Almost-Famous Frozen Yogurt
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 1 quart
Ingredients: 2 cups plain whole-milk yogurt; 2 cups plain nonfat or reduced-fat Greek yogurt; 1/2 cup superfine sugar; 3 tablespoons light corn syrup; Fresh fruit or other toppings, for garnish

25 Reviews

Level: Easy
Yield: 1 quart
Nutritional Analysis

Per Serving

Calories

139

Total Fat

2 grams

Saturated Fat

1 grams

Cholesterol

8 milligrams

Sodium

55 milligrams

Carbohydrates

24 grams

Sugar

20 grams

Protein

7 grams

Total: 45 min (or more, depending on your ice cream maker)
Active: 10 min

Mass hysteria seems to ensue whenever the frozen-yogurt chain Pinkberry opens one of its mod, pastel- colored shops. In 2005, when the first store arrived in West Hollywood, CA, lines snaked around the block and security guards were called in for crowd control. The commotion hasn’t died down since. Fans are so faithful, they’ll often wait up to half an hour for the specialty: tart, tangy, not-too-sweet frozen yogurt loaded with fresh fruit and oddball toppings like Fruity Pebbles and yogurt chips. Of course, at around $5 a cup plus $1 per topping, the soft-serve treat can take a toll on the wallet, which is why Victoria Edelman, from Randolph, NJ, wrote to us begging for the recipe. Pinkberry reps said they’d never divulge their secrets, so Food Network Kitchens designed this addictive copy.

Ingredients

2 cups plain whole-milk yogurt

2 cups plain nonfat or reduced-fat Greek yogurt

1/2 cup superfine sugar

3 tablespoons light corn syrup

Fresh fruit or other toppings, for garnish

Directions

Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.
For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Cook’s Note

For better flavor and texture, use organic yogurt. Make sure it’s extra cold for faster churning.

Photograph by Kana Okada

Courtesy of Food Network Magazine

Almost-Famous Frozen Yogurt

25 Reviews

Ingredients

Directions

Cook’s Note

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