Wednesday, December 5, 2012

Pinkberry-Style Frozen Yogurt

Several years ago, the hottest thing in desserts was Pinkberry. It sparked a HUGE trend in frozen yogurt shops, and AT LEAST ten different shops opened up here in town. Granted, most of them are now closed, and then last year, we got our very own Pinkberry location. I tried a few of the OTHER fro-yo places, and have always preferred the plain flavor from Pinkberry. I don't prefer their prices, or fighting godawful mall traffic to get it, though. 

'Plain' frozen yogurt can be REALLY hard to find sometimes. Then, when I DO find it, it has all these weird ingredients in it. Luckily, I quickly realized that I could just make my own. Adding a bit of sugar gives the sweetness that I want, while still keeping that great 'tang' that makes yogurt so, um, yogurty. 

Now I just need some strawberries and mochi to recreate my absolute FAVORITE Pinkberry treat! :)

Pinkberry-Style Frozen Yogurt
adapted from Soup Belly

6 cups Greek yogurt, storebought or homemade
1/2 cup sugar

Place the yogurt in a fine-mesh strainer over a large bowl. Cover and strain in the refrigerator for 2-3 hours. 

Once drained, discard the whey and combined the yogurt with the sugar. Chill for 1 hour. 

Freeze in an ice cream maker according to the manufacturer's directions, then freeze until firm (I like to put a piece of plastic wrap directly on the frozen yogurt to prevent ice crystals from forming). That's it! 


  1. This will be a 'must try' recipe next summer when my granddaughters visit. Thank you!

    1. You're welcome! I hope they enjoy it :)