Pretty close to Pinkberry and Red Mango. Maryjane Melis
| 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 .(I used 2 large containers of yogurt and 3/4 c. sugar and 2-3 Tbsp. corn syrup. It made about 2 qts.) Directions: 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. |
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