This week I had another fun food adventure. I made fro yo with Lisa! Ever since last summer when sisters, Jon, and I stumbled upon Pinkberry while wandering Greenwich Village, I have been obsessed. Fortunately I am able to get my fix of tart yogurty goodness since a similar venue (Mochi Yo) has opened here in Kansas City. If only it weren't so dang expensive. My solution? Homemade!
I searched and searched for recipes that might give me the desired outcome. I found quite a few recipes that claimed to emulate Pinkberry, many that just contained yogurt and sugar. I ended up choosing one from Recipezaar that was posted by a chick who claimed that she, too, was in love with Pinkberry, and had been on a similar quest to recreate this heavenly dessert at home. She had combined three recipes that she had found on the internet, which seemed like a recipe for success to me!
How did it go? I was pretty impressed. The texture was good, but softer than the real thing. I could try a different setting on the ice cream maker next time. The flavor was pretty close to what I was looking for, but not perfect. I could definitely taste the apple juice.
I may end up trying other recipes, but this one can definitely be a go-to for when my sweet tooth rears its ugly head... Now I just need an ice cream maker of my very own...
INGREDIENTS
10 ounces nonfat plain yogurt
4 ounces fresh green apple juice (I didn't know where to get this, so I just used Simply Apple)
2 1/2 ounces nonfat milk
2 ounces granulated sugar
5 tablespoons honey
5 tablespoons lemon juice
8 ounces whipping cream, sweetened
DIRECTIONS
1) Whip the whipping cream to a consistency where you can start to see the stroke marks of the whisk and slowly disappear. We put a little splenda in to make it "sweetened."
2) Add plain yogurt and mix well. Then add the rest of the ingredients.
3) Pour into ready to go ice cream maker (it may require freezing the bowl overnight).
4) The recipe said to scrape it down every 30 minutes to aerate it, but that wasn't necessary (or possible, really) with Lisa's ice cream maker.
5) Once it's at an ice cream/fro yo consistency, enjoy it plain or with toppings of your choice. Some popular Pinkberry toppings are fresh strawberries, kiwi, mango, peach slices, pineapple, blueberries, lychees, raspberries, chocolate chips, coconut shavings, Cap'n Crunch cereal, Fruity Pebbles, which chocolate chips, etc. Get creative!
*While the texture was smooth, creamy, and soft straight out of the ice cream maker, it wasn't quite the same after being saved in the freezer in a tupperware container. The taste was still great, but it was hard and had to be scraped into my bowl. It's probably best fresh!
I searched and searched for recipes that might give me the desired outcome. I found quite a few recipes that claimed to emulate Pinkberry, many that just contained yogurt and sugar. I ended up choosing one from Recipezaar that was posted by a chick who claimed that she, too, was in love with Pinkberry, and had been on a similar quest to recreate this heavenly dessert at home. She had combined three recipes that she had found on the internet, which seemed like a recipe for success to me!
How did it go? I was pretty impressed. The texture was good, but softer than the real thing. I could try a different setting on the ice cream maker next time. The flavor was pretty close to what I was looking for, but not perfect. I could definitely taste the apple juice.
I may end up trying other recipes, but this one can definitely be a go-to for when my sweet tooth rears its ugly head... Now I just need an ice cream maker of my very own...
INGREDIENTS
10 ounces nonfat plain yogurt
4 ounces fresh green apple juice (I didn't know where to get this, so I just used Simply Apple)
2 1/2 ounces nonfat milk
2 ounces granulated sugar
5 tablespoons honey
5 tablespoons lemon juice
8 ounces whipping cream, sweetened
DIRECTIONS
1) Whip the whipping cream to a consistency where you can start to see the stroke marks of the whisk and slowly disappear. We put a little splenda in to make it "sweetened."
2) Add plain yogurt and mix well. Then add the rest of the ingredients.
3) Pour into ready to go ice cream maker (it may require freezing the bowl overnight).
4) The recipe said to scrape it down every 30 minutes to aerate it, but that wasn't necessary (or possible, really) with Lisa's ice cream maker.
5) Once it's at an ice cream/fro yo consistency, enjoy it plain or with toppings of your choice. Some popular Pinkberry toppings are fresh strawberries, kiwi, mango, peach slices, pineapple, blueberries, lychees, raspberries, chocolate chips, coconut shavings, Cap'n Crunch cereal, Fruity Pebbles, which chocolate chips, etc. Get creative!
*While the texture was smooth, creamy, and soft straight out of the ice cream maker, it wasn't quite the same after being saved in the freezer in a tupperware container. The taste was still great, but it was hard and had to be scraped into my bowl. It's probably best fresh!
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