Comments on: Food Column: Coconut Frozen Yogurt with Tropical Fruit

By: annie bananie

annie bananie — Sun, 07 Jun 2009 07:23:23 +0000

I opted for the high fat version: I used cream of coconut that I had left over from Pina Colada Night and mixed it with some condensed milk and greek yogurt. Oh, the creamyness and ate the whole think while watching Housewives of New Joysee!

fantastic! yum- cream of coco AND sweet cond milk – so divine! ~j

By: grayartist

grayartist — Fri, 13 Feb 2009 23:39:48 +0000

I just tried this recipe, but screwed up and got the yogurt with gelatin in it. After wondering why none of the water was separating, I did some research and found that the yogurt with gelatin won’t separate. I didn’t want to waste the yogurt I bought, so I tried it anyway, and it turned out fine!

I ended up using about 4c of yogurt. I’m not sure if it is the same as yours, I substituted 1/4c Splenda instead of the sugar, and used non-fat yogurt. It froze quickly, is think and creamy, and best of all, low cal! Thanks for the idea!

By: zaid

zaid — Tue, 20 May 2008 16:25:59 +0000

amazing

By: rxgator07

rxgator07 — Fri, 23 Nov 2007 22:31:14 +0000

I actually do happen to like Pinkberry. But yeah, the $5 pricepoint is kind of ridiculous. $5 gets me a Inn N Out burger combo. Now that’s a restaurant chain I wish would expand to the East Coast. I am still amazed by how busy their restaurants are when basically all they serve are burgers, fries, shakes and sodas. That’s all they serve folks.

I hope that everybody had a good Thanksgiving. Did you have to wear your “buffet” pants?

By: Rolo Pretzel Turtles | Jaden's Steamy Kitchen

Rolo Pretzel Turtles | Jaden's Steamy Kitchen — Tue, 06 Nov 2007 17:02:24 +0000

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