This is frozen yogurt that tastes like real yogurt; it’s a little tart and very different from the sweet TCBY-style treat that frozen yogurt is often associated with. The first time I had this natural style yogurt (which apparently originated in Korea) was in the form of Pinkberry, a popular chain that has expanded to locations all over the country since its 2005 debut. For me (and many others) it was love at first bite. I was instantly addicted to this tangy, overpriced concoction. It was a great novelty at the time, and I would dole out way too much money for it on a regular basis. My obsession lead me to seek out alternatives such as Red Mango, 16 Handles, Yogurtland, and 40 Carrots. Over the years, more and more froyo joints have popped up and I’m able to pass them up more easily these days. Since they’re over the place now, I suppose that the novelty is gone…plus it’s sooo expensive. What I’m wondering now is…why?
It’s so easy to make. You need: an ice cream maker (mine was around 40 bucks with a Bed Bath and Beyond coupon), some Greek yogurt and a little bit of sugar. That’s it. I was both thrilled and peeved to learn this. I could have saved so much money if I’d had this knowledge 5 years ago!
I’ll be eating loads of homemade froyo over the summer.
Greek yogurt is thick like sour cream (I often use it in place of sour cream) and it’s great with honey, berries, nuts and granola. There are several brands that I enjoy (such as Fage and Chobani, among others), but TJ’s makes a good one for a bargain price. You don’t want to go low-fat here and I wouldn’t use regular yogurt; the flavor and consistency won’t be right…or maybe it will. If you go that route, please let me know how it turns out!
You dump your container of greek yogurt into a bowl with a little bit of sugar. The less sugar you use, the more tart your end result will be.
Mix it all up and pour into your machine.
Twenty minutes later, you have dessert! So easy, right?
The yogurt pictured here is in my belly. All of it. It didn’t last one night. Unfortunately, it is not low in calories (although it’s better for you than custard…which I’ll be sharing soon).
While the texture was different from the versions that I know and love, the taste was spot-on…or at least close enough to satisfy my cravings and keep my bank account full. As you can tell by the photo, it melts rather quickly. You can top it with fruit, candy or cereal like they do in the shops, but it was so good that I just ate it plain this time. In the future, I’ll experiment by mixing different flavors with it: I think mango, strawberry puree, cocoa powder or honey would be wonderful. Pre-flavored Greek yogurt might work as well.
This batch cost around three dollars to make. These are the proportions that worked for me:
- 16 oz Greek Yogurt
- 1/3 cup sugar
- optional: 1/2 tsp vanilla
- Thoroughly mix yogurt and sugar.
- Pour Mixture into ice cream maker and churn according to your machine’s instructions.
- Serve immediately
Notes: I prefer to make this in small batches because freezing the leftovers will change the yogurt into a harder consistency (but it still tastes good). Use full fat greek yogurt for the best results. I used natural cane sugar; next time I’ll try extra fine sugar to see if it makes a smoother texture. I didn’t use vanilla this time.