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. More

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. More

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. More

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. More

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. More

Use a very dry white wine here; it needs to stand out to a fair amount of sugar, and sweeter wines will taste cloying. Make sure your yogurt and wine are well chilled. If not, you'll need to chill your base before churning. More

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!). More

We got so excited creating this recipe just for Serious Eats. 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!). More

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. More

The tartness of yogurt and lemon are dialed up still further with a pinch of citric acid crystals. More