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If you're my Twitter friend, you probably know about my severe Pinkberry addiction. I had it every day of my LA trip last week. For those of you who aren't familiar with the Pinkberry phenomenon, it is a frozen yogurt chain in LA and New York (with many knockoff chains popping up all over).
Pinkberry is different from regular froyo for a few reasons: the yogurt is tart and only comes in 3 flavors (original, green tea, and pomegranate), they have a wide range of interesting toppings, and the design aesthetic of their stores is sleek and modern. Some say it's overrated, but I could live on the stuff.
When Andy told me recently that he had found a recipe to make Pinkberry-like frozen yogurt at home, I thought it was too good to be true. Turns out it's true and it's amazing. The only difference is that the homemade version isn't fat free like Pinkberry, but somehow that makes me feel good since Pinkberry's product is mostly chemicals. Yummy, yummy chemicals. The blog post he found is from one of my favorite food blogs, 101 Cookbooks, and the recipe itself is from The Perfect Scoop cookbook by another talented blogger, David Lebovitz.
For some reason I gravitate towards the most artificial, processed toppings possible, so I recreated my favorite combo of fruity pebbles and white chocolate chips. Don't judge!
Pinkberry-esque Frozen Yogurt
Adapted from The Perfect Scoop via 101 Cookbooks
3 cups strained yogurt*or Greek-style yogurt.
2/3 cup sugar
1 tsp. vanilla extract (optional, I skipped it)
Mix ingredients together. Stir until sugar is completely dissolved. Refrigerate for 1 hour. Freeze in your ice cream maker according to manufacturer's directions.
*To strain yogurt, line a mesh strainer with cheesecloth. Add 6 cups plain whole milk yogurt into the lined strainer and refrigerate, suspended over a bowl, for 6 hours. 6 cups will make 3 cups strained, which is what you need for the recipe above.