Copycat Pinkberry Frozen Yogurt Food
ALMOST-FAMOUS FROZEN YOGURT
Mass hysteria seems to ensue whenever the frozen-yogurt chain Pinkberry opens one of its mod, pastel- colored shops. In 2005, when the first store arrived in West Hollywood, CA, lines snaked around the block and security guards were called in for crowd control. The commotion hasn't died down since. Fans are so faithful, they'll often wait up to half an hour for the specialty: tart, tangy, not-too-sweet frozen yogurt loaded with fresh fruit and oddball toppings like Fruity Pebbles and yogurt chips. Of course, at around $5 a cup plus $1 per topping, the soft-serve treat can take a toll on the wallet, which is why Victoria Edelman, from Randolph, NJ, wrote to us begging for the recipe. Pinkberry reps said they'd never divulge their secrets, so Food Network Kitchens designed this addictive copy.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 1 quart
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 139 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 55 milligrams, Carbohydrate 24 grams, Protein 7 grams, Sugar 20 grams
PINKBERRY FROZEN YOGURT KNOCKOFF
Make and share this Pinkberry Frozen Yogurt Knockoff recipe from Food.com.
Provided by Ms. K
Categories Frozen Desserts
Time 3h5m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk both yogurts, the sugar and corn syrup in a bowl until combined.
- Pour into an ice cream maker and freeze according to manufacturer's instructions.
- For a softer 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.
Nutrition Facts : Calories 218.2, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 66.6, Carbohydrate 43.4, Sugar 35.1, Protein 4.2
HOMEMADE PINKBERRY FROZEN YOGURT
Homemade Pinkberry, that frozen yogurt with the tart kick we all can't get enough of, can be yours with this simple recipe.
Provided by Casey Barber | Good Food Stories LLC
Categories Desserts
Time 12h15m
Number Of Ingredients 6
Steps:
- Heat the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan over medium-low heat, stirring until the sugar has dissolved.
- Once bubbles start to form on the bottom of the pan, remove from the heat.
- Transfer to a large bowl and cool about 15 minutes, stirring occasionally.
- In a separate bowl, mix the yogurt, buttermilk, and lemon juice together, and then into the sugar mixture.
- Refrigerate until cold, 6-8 hours.
- Freeze in your ice cream maker according to manufacturer instructions.
- Transfer to a separate bowl to harden in the freezer for at least 4 hours.
Nutrition Facts : Calories 165 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 132 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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