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.
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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.
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.
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.
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. The thyme leaves are this frozen yogurt's answer to cookie dough chunks, or chocolate chips—bittersweet and slightly crunchy, they provide a burst of a different and unexpected flavor and texture.
Creamy, fatty, tangy Greek yogurt brings out the floral, honeyed, and fruity flavors of dry white wine, almost like adding water to Scotch. What were subtle tasting notes become bold flavors, and the dual twangs of yogurt and wine cozied up real nice together. It took all of a spoonful for me to know that I'd be making this again.
I wanted to share a recipe that makes use of what is beautiful and delicious at the farmers' market right now. The blueberries have that perfect balance of sweet and tart. We've combined blueberries and yogurt for a refreshing treat that you don't need to heat up your kitchen to enjoy. I think a scoop of this is amazing solo, but a little granola gives it a great textural contrast (and possibly an excuse to eat it for breakfast!).
We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory.
The creators of Skinny Cow have come out with another low-cal product in the freezer aisle, and it also features a cow mascot on some of the packaging (though this one appears to be doing yoga). Jala frozen desserts advertise more antioxidants, probiotics, and polysyllabic yogurt cultures. That's all swell, but we were curious how they tasted.
It's always fun to watch food trends cross national lines. On my last visit to London two years ago, cupcake shops were opening everywhere; this year, it's the frozen yogurt shops I seem to see on every corner. By far the most attention-grabbing is SNOG.
Whether you're a local or just visiting, making multiple trips to San Diego's frozen yogurt shops is a must. Here are some of the best places to indulge yourself with a cool and creamy treat in America's Finest City.
Before Pinkberry and Red Mango appeared on every corner, there was Yumi Yogurt--an adorably dated relic of fro-yo v 1.0 in Redwood City, California. This little yogurt hut has sat beside El Camino Real for the last 25 years, and in those decades, it's earned something of a cult following.