D.I.Y. Pinkberry's Tart
First, I would just like you all to ooooh and aaaaahh for a minute at my pretty picture above. Not sure what you're looking at? It's not just frozen yogurt, it's been photographed with my first ever Nikon DSLR camera! My parents really hit it out of the park this year for my birthday, but with the holidays my poor baby has been sitting untouched in the office - barely touched. No more I say! I snapped away yesterday afternoon (25 photos to be exact) like a semi-professional of my new favorite treat.
As I shared last week, part of my resolutions is a happier and healthier body image. Unfortunately that means I need to cut back on my number one drug of choice...ice cream. I could just try to cut cold turkey, but that's not realistic now is it? Does that really work for anyone? Well it had me thinking... Then BFF mentioned how frozen Greek yogurt has popped up at the grocery store. I LOVE Greek yogurt so I really wanted to try it out. It also made me think about my poor unused ice cream maker that BFF bought me a couple years ago and so I decided I would try to it myself.
And it nearly killed me.
I had completely forgotten how to use the damn thing! Let me paint you a picture - purple liquid E-V-R-Y-W-H-E-R-E. I even found it on the corner of my laptop case a couple days later. If you're wondering about the purple that's because my first attempt was a blackberry greek frozen yogurt that I brought to girl's night last weekend. It still turned out yummy, but this time around I was much more successful. Or rather, it came way easier.
Finally..the recipe!
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 me it stopped churning after 15+ minutes.
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. If you're not serving immediately, remove from freezer to allow your treat to soften. Serve with assorted toppings - just like Pinkberry!
