Let’s reverse that order and start with the tasty treat. I give you Pinkberry. Or Red Mango, if you prefer (which I do). Considering neither of those is within an even sort of a reasonable distance, I’ve been trying to find a recipe to recreate it at home. When I saw A Frozen Yogurt Recipe to Rival Pinkberry’s Recipe on 101 Cookbooks (source of my beloved Marathon Cookie), I knew it could be trusted.
Check out this beauty. 
And it couldn’t be simpler.
- 3 cups Greek yogurt
- 3/4 c. sugar
Combine these ingredients and let them sit for about an hour so the sugar dissolves. Then, dump them in your ice cream maker (this is what I have) and follow directions according to your machine. It took about 20 minutes for mine to freeze.
Devour. I put diced mangos on top of mine. I highly recommend fruity toppings. 
A few notes:
- The recipe called for whole-milk Greek yogurt. I only had non-fat on hand and thought it was perfect. Plus, I saved approximately 23 grams of fat per cup. Sheesh!
- The original recipe uses 1 t. vanilla. I wanted the plain version so I opted to omit it.
- Heidi mentioned that she cut back on the sugar and I added the full amount. I found it was waaaaay too sweet and added more Greek yogurt to balance it out. Even with that it was a little too sweet; next time, I would add the sugar gradually to desired taste.
- I don’t think this is exactly like Pinkberry or Red Mango, meaning I could easily remember that I was eating frozen Greek yogurt (obviously). I think I might experiment with xanthum gum though since I’ve heard it works wonders creating creamy textures. Anyone used it before?
- I would like to try this with a less processed sugar, perhaps sucanat if I can ever locate it. Ashley, would sucanat have too pronounced of a flavor for this or does it taste like white sugar?
- I had a lot left over so I stuck it in a tupperware, pressed saran wrap on the surface, and then put the lid on. It’s rock hard now, so it will need to soften a bit, but I’m curious how leftovers will be.
Alright, on to the weekender!
- There’s a new interesting study on the treatment of binge eating.
- The runner’s edition of Jeopardy cracked me up. I thought I got them all right. FAIL.
- Check out Ashley’s all-natural, homemade bathroom and all-purpose cleaners. Best of all, she says they work! And they’re cheap. Double score.
- The Fitnessista detailed a spin workout complete with music and what to do on each song. Perfect for a solo workout when you can’t make it to spin class; and I just saved a bunch of time creating a workout for next week’s classes! Thanks Gina!
- I loved the other Gena’s post about her love for coffee.
Guess what. I made another (hopefully awesome) dessert today. It’s currently chilling in the fridge and I have high hopes. It’s for Easter dinner tomorrow with our friends. It’s absolutely not healthy for you but you gotta indulge once in a while, right? Right. 
I’ll show you what it is tomorrow.
And yes, I still have a giveaway coming up. Soon!
Do you prefer Pinkberry or Red Mango? Or something else?
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{ 21 comments… read them below or add one }
That looks like a really good treat!
.-= Lisa´s last blog ..Nike Outlet and Randomness =-.
Ha ha…I made fresh pineapple sorbet today and was going to hopefully do a post on it tonight. It’s not the same as frozen yogurt, but I did used raw cane sugar in place of white sugar – I can’t find sucanant anywhere. I haven’t used it a lot so I’m no expert, but to me it was sweeter. The recipe called for 3/4 c. sugar and I only used 1/4 c. But I did also have the sugar from the fruit to help sweeten it.
This looks really good though. I wonder how it would be if you pureed some fresh fruit and mixed it in before putting it in the ice cream maker?
.-= Jill´s last blog ..2 Runs & 2 Dinners =-.
oooh, I can’t wait for that recipe! I’ve never made sorbet but I’m newly obsessed and buy it at Whole Foods way too often.
I bet it would be good with pureed fruit (and then maybe no sugar at all!). I’ll try it next time!
Philly is home to the first Yogorino (http://www.babyyogurt.com/filosofia.asp) in the US and I’m totally obsessed with it. It is made with organic non-fat milk and has probiotic cultures. It only comes in one flavor but there are a ton of topping choices (my favorite is blackberry and coconut). The shop is conveniently located on my frequented run and may just happen to end up as dinner for me…
.-= Alex´s last blog ..Cookies you’ll love (and so will your heart!) =-.
I wish I’d know about that when I was in Philly a few months ago. We’ll probably be back there sometime this year so I’ll keep that in mind. Thanks!
you know, i just like fro-yo…and since we don’t get it that often i’d take either one! i like your recipe though! just need an ice cream maker though…
.-= Heather (Heather’s Dish)´s last blog ..Who’s the Winner? =-.
I’ve never tried Pinkberry or Red Mango, but I will definitely give this recipe a shot sometime!
Also, thanks for the link of that binge eating study. Majorly interesting read.
.-= maria´s last blog ..Hello April =-.
They are SO good!
Glad you liked the article.
I cannot wait to get an ice cream maker this summer!
Happy Easter, dear!! xx
.-= Rachel @ Shedding It´s last blog ..Part III: Chelsea, Chelsea! =-.
You should get the Ben & Jerry’s “cook book” too!
mm i LOVE mango in yogurt! prob my fav fruit in yogurt!
.-= katie´s last blog ..Sketchin off.. UPDATES! =-.
me too!
Just found your blog and I absolutely love it! Gosh dang it I wish I had an ice cream maker…why do I have to be a college student?!
Hey girlie!! The best option would just be pure cane sugar. Sucanat would be super flavorful..it might be really delicious!!! However, if you just want the sweetness and no flavor change, I would use pure cane sugar. Looks yummy!! I’ve never heard of Red Mango and have never had Pinkberry! eeeek
You neeeed to try champagne mangos if you haven’t!!! SO delicious xo
.-= Ashley´s last blog ..purple slurple =-.
Thanks for the helpful info!!
What?? You’ve had other fro-yo though, right?
I thought a bought a champagne mango this past weekend at whole foods, but when I checked out they told me it was a papaya. I still don’t know what it is!
LOL about the mango!!!!!! It’s way smaller than a papaya..it’s about 4-5″ long
.-= Ashley´s last blog ..purple slurple =-.
That looks amazing – I wish I had an ice cream maker! I use guar gum and xantham gum in my smoothies and just 1/8 tsp of each make them ridiculously creamy. A little goes a long way!
.-= Run Sarah´s last blog ..Trying out the Gym =-.
goodness gracious, i NEED an ice cream maker. that is so easy!
.-= janetha b´s last blog ..400th post! =-.
I made this tonight. My taste buds thank you. I love reading this blog, even though I have to look up half the things you all talk about (xantham gum?… I have no idea…). And while I’m commenting, can someone tell me the appeal of Almond Butter? I bought some and I just don’t get it. I’m always up to trying new/healthy meals, but that doesn’t mean I’m taking Cafe Rio off my speed dial anytime soon
Trust me, when I first started reading food blogs, I had no idea what half the stuff was either!
When I first tried almond butter, I thought the same thing. Eh? What’s the big deal? I finished the jar and quickly went back to peanut butter. But I eat a LOT of peanut butter…and was kind of sick of it (if that’s even possible) and bought another jar of almond butter and LOVED it. I think it probably grows on you and perhaps people just like it as a nice alternative. But some people really do like it better than peanut butter
I wish I had Cafe Rio in W-S. sniff sniff.
I finally got that ice cream maker, and I remembered you had the recipe I wanted!!! Eeeee so excited!!
Rachel Wilkerson´s last [type] ..Sunday Dinner- Going Deep