tangy frozen yogurt
someone new in the family, a prospective future niece-in-law, told me that she’d heard a lot about my cooking.
i told her it’s just that i love to eat.
if i taste something really good my first instinct is to try and duplicate the lovely flavors and textures and memories of the first bite.
just like with the pinkberry frozen yogurt we tried in Westlake, California, with my siblings and their kids.
i didn’t invent anything, instead i turned to the handy dandy gugel function of Mozilla, and found 101 cookbooks by Heidi Swanson.
i must say, i haven’t gotten it down pat.
it still needs tweaking.
the recipe calls for straining the plain organic yogurt i used (alternatively, use Greek style).
the result ended up tasting just like the pinkberry, but the texture was sherbet-y, icy, instead of creamy melty.
whatever!
my favorite customers liked it, despite the fact that they have to thaw the container out at least 15 minutes to get it down to scoopability.
i’m going to try this recipe out with less straining time, next time.
#2son likes it with golden kiwi, strawberries, and grapes…