Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Copycat Pinkberry Frozen Yogurt! If you love the original, you’ll love this. Just three ingredients enjoyed as-is or topped with fruit.
Friends! I did it.
I present to you, my version of tart frozen yogurt.
One of the best parts about our St. Louis house is that we are literally two blocks away from a frozen yogurt stand. Two blocks or less than 4 minutes for me to grab a bowl of tart frozen yogurt, a spoonful of fruit, and lots and lots of mochi. As much as I like trying new foods, I’m a one-trick pony when it comes to my fro-yo.
Obviously, this has been both a blessing and a curse during these hot pregnant months. I’ve been trying to reduce my evening snacking (thank you, heartburn) but oftentimes the thought of ice-cold fro-yo is enough to willingly suffer through the potential of not feeling so hot afterward.
I don’t know why it took me so long to finally create my own version, but here we are. With just three ingredients, you too can have homemade tart fro-yo.
I read an article in Food Network a few months ago that promised homemade frozen yogurt with just a bit of sugar and greek yogurt. Naturally, I was intrigued. While I make endless versions of homemade ice cream, none have been this easy.
The trick is to whisk the sugar enough into the yogurt until it’s completely dissolved. Get your biceps ready, this can take 1-3 minutes depending on how thick your yogurt is. As a vanilla purest, I added a bit of vanilla extract and a pinch of salt. However, I think this could be the base for your favorite flavor.
You will need an ice-cream maker for this. I know that no-churn ice cream recipes are gaining in popularity, but I think that an ice-cream maker is still a kitchen appliance essential. In my opinion, the creamy, custard-like texture of churned-ice cream is so much better than any no-churn version.
I bring mine out almost weekly in the summertime, especially when I have overflowing fresh fruit. Once you get the hang of making plain vanilla or chocolate, you can easily adapt the recipe to feature whatever add-in ingredient you fancy. For my completely dairy-free friends, an ice cream maker makes killer vegan coconut ice creams and sorbets.
Because we are using granulated sugar, this one will need to be eaten somewhat soon. I like to enjoy a bowl as soon as it’s done, with a texture similar to soft serve. Then, I’ll place it in the freezer to enjoy within the next week days, a week tops.
For easy scooping, leave it out on the counter at least 10-15 minutes before serving. Enjoy plain or with your favorite topping. I’m sharing this plum-compote sauce tomorrow (pictured below), so make a batch of this fro-yo today in anticipation.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Copycat Pinkberry Frozen Yogurt! If you love tart frozen yogurt, you will love this recipe! Just three ingredients! Enjoy as is or topped with fresh fruit.
I tried this recipe a few times and preferred using 4% fat greek yogurt for this best. However, it’s possible to mix and match, using 16 ounces 0% fat and and 16 ounces 4% if desired. I did not like using 0% yogurt for the entire recipe, but I think 0% fat yogurt sometimes taste chalky.
The greek yogurt will seem really thick at first. Keep stirring it, it will thin out a bit.
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