Homemade Indulgences: Tart Pinkberry!

   Welcome to a new series here at Sophia's Sweets! I like to call it "Homemade Indulgences;" the idea is basically to re-create some of my favorite store-bought treats at home.
   Choosing a recipe to start with was easy. (By the way, sorry for the back-to-back ice cream posts - I'm trying to get them in while the weather is warm enough!) As any of my friends (or family) will tell you, I am completely obsessed with frozen yogurt. It's super yummy, and low-fat enough to pass as healthier than ice cream. For dessert, I love mixing flavors and crazy toppings, but sometimes I just want a simple snack. One of my favorites is the classic plain/tart frozen yogurt, topped with fresh fruit. It turns out, it's SUPER easy to make at home!

  No cooking of custards, or even pulling out of blenders, is required. Let it go for a spin in the ice cream machine, and you're all set! I loved this right after it was churned the best, but it was great after hardening for a few hours too. You'll just have to microwave it for a few seconds to get it back to that soft, creamy texture.
  I've been enjoying this with fresh berries and a drizzle of honey. Not only is it cheaper than one of New York's many frozen yogurt chains ($5 cups of yogurt start to add up...), but it also isn't full of various preservatives and other unpronounceable ingredients. And it tastes just like store-bought. I found myself a new favorite!
  Enjoy!

Tart Pinkberry

(slightly adapted from Food Network)

2 cups plain whole-milk yogurt
2 cups plain nonfat or reduced-fat Greek yogurt
1/2 cup superfine sugar
3 tablespoons light corn syrup

1 teaspoon vanilla extract or 1/4 teaspoon vanilla bean paste
Fresh fruit or other toppings (like honey), for garnish

Whisk both yogurts, the sugar, the corn syrup and the vanilla in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.