Homemade Pinkberry Frozen Yogurt

• servings: 1 serving
• active time: 10 minutes
• total time: 12 hours 15 minutes

Ingredients

1/2 cup granulated sugar

1/2 cup light corn syrup

1/8 teaspoon kosher salt

2 cups (16 ounces; 454 grams) plain Greek yogurt, preferably whole milk

1 cup buttermilk

2 tablespoons fresh lemon juice

Directions

Heat the sugar, corn syrup, salt, and 1/4 cup water in a small saucepan over medium-low heat, stirring until the sugar has dissolved.

Once bubbles start to form on the bottom of the pan, remove from the heat.

Transfer to a large bowl and cool about 15 minutes, stirring occasionally.

In a separate bowl, mix the yogurt, buttermilk, and lemon juice together, and then into the sugar mixture.

Refrigerate until cold, 6-8 hours.

Freeze in your ice cream maker according to manufacturer instructions.

Transfer to a separate bowl to harden in the freezer for at least 4 hours.

Nutrition

• Serving Size: 1
• Calories: 165
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 132 g
• Total Carbohydrate: 34 g
• Dietary Fiber: 0 g
• Total Sugars: 33 g
• Protein: 6 g