This issue had a knock off recipe of Pinkberry yogurt. Huntsville just recently got a frozen yogurt place I love so I thought I'd try the recipe and it was AMAZING!
- 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
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 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. Serve with assorted toppings.
(Recommendations from the Abernathy kitchen)
We used light yogurt and light Greek yogurt and it still turned out fine.
Next time we are cutting the amount of sugar in half and see if it still works.
Sorry for the lack of pictures recently!