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  • Michelle Stone-Brockway

    A Frozen Yogurt Recipe to Rival Pinkberry's Vanilla Frozen Yogurt Recipe Heidi notes: First off, use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.3 cups (720g) strained yogurt (see below) or Greek-style yogurt3/4 cup (150g) sugar1 teaspoon vanilla extract (optional)Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.Freeze in your ice cream maker according to the manufacturer's instructions.To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.Makes about 1 quart

  • Britt McDonald

    Homemade Vanilla Frozen Yogurt.

  • Chelsianna Marie

    frozen yogurt recipe to rival pinkberry's- lets bust out the icecream maker @Terrianne Grant

  • Jessa Anderson

    A Frozen Yogurt Recipe to Rival Pinkberry's. // I need to try this! #food #frozenyogurt #dessert

  • Jill Mennig

    Easy Homemade Frozen Yogurt -3 cups (720g) Greek-style yogurt -3/4 cup (150g) sugar -1 teaspoon vanilla extract (optional) refrigerate for 1 hour then put in ice cream maker

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