Comments on: coconut pinkcherry yogurt

By: Jai in UK

Jai in UK — Fri, 05 Feb 2010 20:03:34 +0000

My freezer is on the bliiiiiiiiiiiiiiiiiiiiiiink …..oh dear

By: kimiya

kimiya — Thu, 07 Jan 2010 03:34:46 +0000

Oh my lord, this was SO insanely delicious and well-received I think it is all I will ever give anyone as a gift for ever more (frozen yogurt is a TOTALLY legit gift, right??)! Used half 0% and half 2% Fage yogurt and lite coconute milk and it was, in a word, dreamy. Just as well I gave 80% of it away…since I consumed the other 20% within 24 hours! :)

By: Kitty

Kitty — Tue, 20 Oct 2009 04:42:23 +0000

Have to try out this!

By: Craig

Craig — Fri, 04 Sep 2009 17:58:30 +0000

The pinkcherry yogurt was the second recipe I have made since getting my ice cream maker for my birthday (after chocolate sorbet of course!) I substituted frozen cherries for the fresh and saved tons of pitting time. The finished product is out of this world.

By: Lisa

Lisa — Wed, 05 Aug 2009 02:38:32 +0000

I made this tonight, using half full-fat and half fat-free greek yogurt and light coconut milk. OH. MY. GOSH. I am not even kidding, it’s the best fro-yo I’ve ever had. It will be gone by tomorrow. (morning.)

By: Marilee

Marilee — Wed, 10 Jun 2009 16:19:33 +0000

I made this yesterday and it is so wonderful, the occasion I made it for will be lucky to get any since I’m getting selfish and seriously considering hoarding it all. ;)
My niece is graduating from high school this week and the family is having a party for her on Friday night and, as usual, I’m going overboard and making several varieties of ice cream/sorbet/frozen yogurt. I’ve been wanting to make this recipe for so long and I finally have an occasion. I did not have almond extract, and didn’t want to buy it just for this, so I used a Tablespoon or so of kirsch to get a little alcohol in there to keep it from freezing too hard. (I got that idea from David Lebovitz’ book “The Perfect Scoop”, aka my ice cream bible — such an outstanding book!) But to get the almond flavor to go along with the coconut and cherries, I toasted from sliced almonds, chopped them up and threw them into the churn in the last 5 minutes. Deb, it’s outstanding. I can hear the stuff calling me clear at the other end of the house. [groan]
Now . . . what to do with the rest of those cherries . . .

By: deb

deb — Thu, 28 May 2009 19:04:21 +0000

I’d replace it with yogurt. And you’ll want some extra flavoring in there, like vanilla or almond extract.

By: ruby

ruby — Thu, 28 May 2009 16:21:23 +0000

So far this week, we’ve made the broccoli slaw and the red pepper soup – both were amazing and so easy! Thanks for all these recipes. I need to make this frozen yogurt for a cherry-fiend’s bday but he is allergic to coconut! Can I replace the coconut milk with regular milk for him?

By: Kelley

Kelley — Wed, 29 Apr 2009 04:37:32 +0000

Oh man. We forgot the almond extract and still this recipe is amazing. We chopped a bar of dark chocolate because we craved crunch and it was very delicious. This will be a great recipe to play around with.

By: teapottery

teapottery — Sun, 18 Jan 2009 06:50:08 +0000

I christened my new KitchenAid ice cream maker attachment with this recipe today. What a fantastic recipe! I used Greek style yogurt and German jarred cherries from Trader Joes. Simple and DELICIOUS, thank you, thank you, thank you!