Come summertime, nothing brightens up yogurt like fruit, and frozen yogurt takes well to all kinds. From mango to strawberry to raspberry and Campari, here are five ways to up your frozen yogurt game.
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A sweet, deceptively complex frozen yogurt that layers rich blackberries with brown sugar and a touch of clove.
Campari and orange zest emphasize raspberry's subtleties for a sweet-tart frozen yogurt with a slight bitter finish.
The classic creamsicle gets an upgrade with tangy yogurt and a big jolt of orange zest to bolster the fruit's bittersweet citrus edge.
Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients.
The best frozen yogurt is also the easiest to make. It's just full-fat yogurt and sugar, and churns up into a creamy yet fresh-tasting frozen dessert that does justice to all of yogurt's natural tangy flavors.
This small onigiri shop devotes a good portion of their space to their frozen yogurt case, probably because there are so many toppings. We're talking yuzu, cornflakes, sprinkles, matcha green tea, graham crackers, toasted coconut, condensed milk, organic animal crackers, organic granola, mini marshmallows, gummy bears, strawberries, blueberries, kiwi, pineapple, adzuki red beans, mochi, mixed nuts, Belgian dark chocolate chips, Oreos, Hello Panda Cookies, heath toffee bits and, sweet mamma yes, giant Pocky.
Next to masala chai, there's no greater beverage ambassador to India than a mango lassi. And while it's not my favorite lassi variation out there, I can't deny that it's a pretty smart thing to do with mangoes and yogurt. It's also a good basis for getting more frozen yogurt into your life.
A creamy, tangy fro-yo rich with mango sweetness and lime.
Two foreign purveyors of chilled treats—each with a very different M.O.—have recently opened in Manhattan.
When I'm hit by a Pinkberry craving—which come infrequently, but there's no denying them when they do—I never really bother with the flavors. It's the original I want, sweet-tart and refreshing, maybe with a few raspberries or mango chunks on top. But after trying the new grapefruit flavor, I'm starting to reconsider.
I wasn't expecting much when I stepped inside the sleek, minimalist storefront of the Carroll Gardens, Brooklyn location. I don't usually go for fruity fro-yo or ice cream flavors, generally preferring to stick close to chocolate- or vanilla-based varieties, and I felt particularly wary about a flavor like apple, which usually tastes synthetic in desserts unless there are some real apples in there. But I dutifully grabbed a paper cup and let 'er rip. I took a spoonful: much to my surprise, the yogurt was damn good.
GRK recently opened their first location in the Financial District, and you can get frozen and fresh Greek yogurt with a combination of toppings.
New York, like many other cities, has been overrun with frozen yogurt chains like Pinkberry and Red Mango (and about 100 knockoffs thereof). But where can you find even better frozen yogurt in New York? After tasting our way through a few dozen yogurt shops in the city, we've found five that get our stamp of approval. Here they are.
Sometimes you hear frozen yogurt called "yogurt sorbet," which I've always found strangely contradictory (sorbet, practically by definition, is dairy-free). But the term fits at Culture in Park Slope, where the fro-yo has a lush glassiness and earnest tartness of the best sorbets. It's also the best non-homemade frozen yogurt I've ever had. Pinkberry, eat your heart out.
Frozen yogurt should be creamy and rich just like any other ice cream, and it should also be tart, bright, and full of tangy yogurt flavor. This recipe, which I'm inclined to call ice cream as much as frozen yogurt, is an expression of how you can have it all.
A frozen yogurt that earnestly tastes like real strawberries. And yes, it's totally okay to eat for breakfast.
The addition of tangy, thick Greek yogurt complements the rhubarb's own tart flavor and adds creamy depth and intensity, making for a dessert that is at once brightly refreshing and indulgently satisfying.
The addition of tangy, thick Greek yogurt complements the rhubarb's own tart flavor, and adds creamy depth and intensity, making for a dessert that is at once brightly refreshing and indulgently satisfying.
This ice cream is light and tart, as any good frozen yogurt should be, but with a deep, floral richness from the honey and a bright, herbaceous finish.