Every recipe I found online claiming to duplicate the tart frozen fat free yogurt popularized by this 250-unit California-based chain including one designed by chefs at Food Network Magazine—calls for Greek yogurt as the main ingredient when there is no Greek yogurt in the real thing. Plain fat-free yogurt is clearly mentioned in the ingredients statement and a worker at the store confirmed this fact. The tartness in the yogurt comes from citric acid, sometimes called “sour salt,” which you can find in many grocery stores or online. To add the hydrocolloid, or gel, found in the real thing, we’ll use fat-free half-and-half, which contains natural vegetable gums for a smooth mouth-feel and a less icy texture. This new combination of secret ingredients clones Pinkberry’s most popular flavor.

2 cups fat-free plain yogurt
1 cup fat-free half-and-half
1 cup fat-free milk
¾ cup granulated sugar
¾ teaspoon vanilla extract
½ teaspoon plus ⅛ teaspoon citric acid

Cooking method

1-Combine all of the ingredients in a bowl with an electric mixer on high speed for 1 minute or until the sugar has dissolved.

2-Pour the liquid into an ice cream maker and run until thick and creamy, 20 to 30 minutes.

3-You can eat the soft yogurt right away, or store it by transferring the frozen yogurt to a container and pressing a piece of plastic wrap gently down onto the frozen yogurt to keep the air out, then seal the container and freeze.

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