Our Version of Pinkberry Frozen Yogurt

Neither of us have ever had Pinkberry frozen yogurt. We live nowhere near a franchise, unfortunately. But the whole concept -- a frozen yogurt treat that remains tangy and not over-sweetened sounds absolutely delicious to us. Especially mixed with tasty and healthy fruit fillings like watermelon or pomegranate. And though this recipe yields only a lumpy cousin (the texture of Pinkberry looks almost too smooth to be true!) to the real celebrity, I imagine the taste is similar.

Even if not, it's a healthy frozen treat to help get you through those hot summer days -- made with the goodness of Greek yogurt. If that doesn't keep you cool, just go outside and spray yourself with a hose. That's what we do.


So here's our version of the Pinkberry summer favorite with watermelon -- no ice cream maker required (though you may use one if you have one). Until we can get ourselves to "civilization," I think it's a good substitute! Also, for all you lactose-free or vegan eaters out there, you should try this recipe with your favorite non-dairy yogurt. Let us know how it turns out!


FROZEN WATERMELON-RASPBERRY GREEK YOGURT
(makes enough for 2 big or 3 modest servings)

What you'll need . . .

• 1 cup watermelon (preferably drained a bit using a paper towel -- no need to de-seed necessarily)
• 2/3 cup plain Greek yogurt
• Handful or two of frozen raspberries
• 1/4 cup shredded coconut (optional)
• Ice cream maker OR muffin tin (mini works best)
• Food processor

Method . . .

1. Use a food processor to blend together the yogurt, watermelon, and coconut flakes.
2. Plop in the frozen raspberries and stir.
3. Then put the mixture in your ice cream maker and follow the directions. Then enjoy right away!
4. OR if you don't have a machine (like us) -- simply pour the mixture into a muffin tin (mini works best) and let freeze overnight.
5. When you're ready to eat the frozen yogurt, cup the muffin tin bottom (the metal part) with a warm cloth. Use a knife to get the frozen mixture out.
6. Then throw some chunks into your food processor and blend until smooth. Enjoy immediately!

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Cocoa-Raspberry Peanut Butter

What do you get when you mix together frozen raspberries, peanut butter, and dark cocoa powder? Something incredible -- heavenly, even. It's an easy breakfast condiment you can create in less than a minute. I made it so fast, I slathered the stuff all over two toasted wheat English muffins this morning even though I was running late (as always). Like with (most) everything else we post, it's pretty healthy, too.

I'm also thinking it would go nicely in some homemade banana "ice cream" -- huh?


COCOA-RASPBERRY PEANUT BUTTER

What you'll need . . .

• 2 tablespoons peanut butter
• 1/4 cup frozen raspberries
• 1 tablespoon dark cocoa powder (regular will do, too)
• Honey or agave, if you'd like it sweeter

Method . . .

1. Toss everything in your food processor and blend.
2. No, really. That's all. Then spread onto toast.

I know I'll get the question: Do I have to use FROZEN raspberries? I think the answer is no. However, the consistency will be soggier if you use fresh. It's interesting how it turns out with the frozen -- then it melts just slightly over the warm toast. I enjoy it this way, much like how I must, must, must have cold cream cheese on a toasted bagel.

Another question I'm anticipating is: Can I use another kind of frozen fruit? I think the answer to this one is YES. I'd recommend cherries, blueberries, or blackberries. And if you try it, please let us know! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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