We go through stages of obsession with frozen desserts.

Back during our days (actually, nights) working the DP, we’d make regular runs to Marathon Grill for Peanut Butter and Rasberry swirled frozen yogurt.  Last year, we became addicted to coconut and dark chocolate gelato at Philadelphia’s Capogiro.  Since moving to New York, I’ve been really getting into Pinkberry, and I think I’ve finally convinced Alex that it’s not just for legging-clad tweens.  (It’s not!)

It’s actually AMAZING — tart and creamy and, oh yeah, like $5 for a small.  So we made our own.  For way less, and an even better taste.  Even though the recipe on 101 Cookbooks ensured me that this would happen, I honestly didn’t believe it could happen.  If you have an ice cream machine, you must make this.  You won’t regret it, and could even prompt a frozen confection obsession of your own.

Ingredients:
4 cups no-fat Greek yogurt
3/4 cup sugar
1 tsp vanilla

Instructions:
Combine all ingredients in a large bowl and refrigerate for one hour.  Freeze according to ice cream machine instructions.