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A Frozen Yogurt Recipe
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Want to make fro-yo at home? You can and its easy. In fact Pinkberry frozen yogurt has nothing on the frozen yogurt recipe I tried from David Lebovitz's new cookbook called The Perfect Scoop. Forget going down to your local Pinkberry... It's time that Pinkberry comes to you - in your own kitchen!
Some things to consider. First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. Instead of vanilla I would opt for straight, bright white yogurt with the sweetness playing off the tang of the yogurt just like Pinkberry and Red Mango do. Compared to the recipe in the book, you should use less sugar than called for here, more like 2/3 cup, but you can go either way depending on what you like. But if you really want to replicate true tart frozen yogurt less sugar is better!

Ingredients: (makes 1 quart)
3 cups strained Greek-style yogurt (see step 1)
2/3 cup sugar

Step 1. Make some strained yogurt. First get yourself some really good Greek yogurt such as Fage from Trader Joe's. (You can also use yogurt cheese instead of plain yogurt if you want it more creamy.) To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth, then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. For this recipe start with and strain 6 cups of yogurt.

Step 2. Mix together the yogurt and sugar. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Step 3. Now you need an ice cream maker. I recommend a good Krups Ice Cream Maker. Freeze the yogurt in your ice cream maker according to the instructions from your ice-cream maker. Grab yourself a chair and pretend you are at a Pinkberry... this step should take about 10-20 minutes.

And not only does this recipe rival Pinkberry, I actually think it this recipe makes a better frozen yogurt than Pinkberry!

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