Success!

About a year ago, my sister Jenny introduced me to this frozen yogurt called Pinkberry. Yes, you've probably heard of it, as have a gajillion other people. On more than one occasion, we've driven into the city before Pinkberry opened to get our Pinkberry breakfast!

The last time we were in the city, I looked at her and said, "Hey! I think there's time to get some Pinkberry!" I reached into my day planner, where I keep a list of all the local Pinkberries. "Oh," I said. "Do you think this is totally over-the-top?"

Reaching into her bag, Jenny pulled out her moleskine notebook to her very own Pinkberry page.

So a few weeks ago, Jenny told me that her friend made Pinkberry with this recipe in their dorm room with the Cuisinart ice cream maker and said it was "face-meltingly GOOD."

I went right out and bought the ingredients and tried to make it, but it just formed goopy yogurt. It was very delicious goopy yogurt, but it was disappointing. No freezing!! I was so bummed and I called Jenny to tell her that the recipe didn't work. Apparently I had the same ice cream maker as her roommate, so what the hell?

I went on message boards and found out that I need to put my ice cream freezer container with my fridge on the coldest setting for two days. So I did this a few days ago and I made the pinkberry today and....

IT WORKED!! It tastes (can I say it?) BETTER THAN PINKBERRY!

I ran into Peter's office and yelled, "IT FORMED! IT FORMED!"

He laughed because he immediately knew what I was talking about.

Now I am s'happy!

Sidenote: I used 2 containers of Trader Joe's greek yogurt, 1/2 cup sugar and a few generous squeezes of agave syrup in the ice cream maker. Whoooa! Ambrosia!

The funny thing is that I looked at the yogurt at the supermarket and thought, "Four dollars for a tub of yogurt? That's expensive!" Then I realized that I spend that much on ONE little serving of Pinkberry.