Posts Tagged ‘frozen yogurt’

Unrecipe of the Week: Mini Frozen Strawberry Margarita Froyo Cakes

July 29, 2015

It is hot. I mean, really hot out there. How about making a refreshing dessert that doesn’t require turning on the oven?!!!

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This week, we made a no-bake graham cracker crust, rich with cinnamon, brown sugar and pecans. We patted it into a mold, added some of Pinkberry’s Strawberry Margarita flavored frozen yogurt and popped it into the freezer. When we were ready to serve them, we diced a few strawberries for garnish, made a simple strawberry coulis to pour on top and we were good to go. It doesn’t get much easier than that, and these mini froyo cakes provided a cool, delicous and interesting end to a summer meal.

ZC8X5866 Pinkberry Yogurt Indigo jones eats blog


No-Bake Graham Cracker Crust:

Combine a few graham crackers* and a handful or two of pecans in the food processor. Process until they form a course crumb. Add a tablespoon or two of brown sugar, and a little ground cinnamon to taste. Drizzle melted butter through the feed tube while the machine is running, and process until the crumbs stick together, but aren’t too greasy.  Depending on the quantity you are making, you might need anywhere from a couple of tablespoons of butter, to 6 tablespoons.

Pat the graham cracker mixture evenly into the bottom of your molds. We used a square silcone mold, but you can use muffin tins with paper cupcake liners, or even small paper cups that can be peeled away later. The idea is to have an easy way to remove the mini cakes after they are frozen. Fill the molds to the top with soft frozen yogurt, and cover with plastic wrap and freeze until ready to use.
When you are ready to serve them, set them on a bed of diced strawberries, and pour a little of the strawberry coulis over them and enjoy!

indigo jones eats / Pinkberry Treats

No Cook Strawberry Coulis:

Place fresh or frozen strawberries into the blender. Add about 1/4-1/2 cup of sugar depending on quantity and desired sweetness. Squeeze in a tablespoon or two of lemon or lime juice and blend until smooth. Refrigerate until ready to use.

*If you prefer a full sized cake, line the bottom of a springform pan with removable sides with the graham cracker mixture, and then fill it with frozen yogurt. Decorate the top with sprinkling of the graham cracker mixture and some fresh strawberries and enjoy!!

*related post:

Photo: Spencer Jones for Glasshouse Images

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Frozen yogurt courtesy of Pinkberry

Unrecipe of the Week: Tulipes With Frozen Yogurt

July 22, 2015

ZC8X5784 Pinkberry_Fin_Light_Blog

Summer is all about ice-cream and frozen yogurt. An ideal weekend evening often involves a trip to Pinkberry and leisurely stroll on the Highline. It comes as no suprise that when our friends at Pinkberry invited us to taste their newest flavors, we jumped at the chance. Never one to leave well enough alone, it was only fitting that these new flavors be given a worthy vessel. That vessel happened to be tulipes, made of paper thin cookie batter, molded into freeform shaped bowls. They take a little practice to get them right, but they are well worth the effort when your friends swoon over your edible works of art. (And the delicious frozen yogurt inside!)

You can fill them with whatever you like, but we are kind of partial to berries, topped with a generous swirl of Pinkberry’s blueberry yogurt. Ok, maybe we should be honest and say we like them best when filled to the brim with frozen yogurt, and then spinkled with a few blueberries. Either way, you can’t go wrong.


Beat 2 egg whites until they form soft peaks. Set aside.

Beat six tablespoons of softened butter and 1/4 cup of sugar in a bowl until it is light and creamy. Continue beating and add 1/2 cup of sifted flour and 1/2 teaspoon of vanilla extract. Fold in egg whites until combined.

Meanwhile, heat the oven to 425 degrees. Using the bowl you would like to use for a mold, trace a circle around it on a piece of parchment paper. Place no more than 2 circles on the paper. We used a large teacup for our template and mold.

Place the parchment paper with the ink side down and lightly brush it with butter. Add a dollop of batter in the center of each circle, and spread it evenly to fill the entire circle. Bake for 3-4 minutes until the edges are brown and the center is set. Remove the circles from the oven and quickly lift them off the pan one at a time and place them inside your cup, gently ruffling the edges to make it fit. Allow it to cool, and remove it to a plate. Do not bake more than 2 at a time, as they harden very quickly. It is important to work fast while they are still pliable, without burning your fingers. It may take a try or two to perfect your technique, but once you get the hang of it, it is pretty easy.

Fill the tulipes with fresh berries and a generous portion of frozen yogurt and enjoy!

Photo: Spencer Jones for Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Frozen yogurt courtesy of Pinkberry


August 1, 2014


Sunday, August 3 is National Watermelon Day, and we have set out make sure this fruit gets the respect it deserves.

Watermelon is low in calories, ( about 46 per cup) and high in health benefits.  As its name suggests, it is 93% water, making it incredibly hydrating.

It also packs a healthy dose of vitamins C, B1 and B6 and potassium, among others. It’s rich, red hue means it is also full of the antioxidant lycopene, which is also found in tomatoes.

When selecting a watermelon, look for a symmetrical and unblemished melon that feels heavy for its size. When turned over, there should be a creamy yellow spot from where it sat on the ground during the ripening process. If the spot is green, or white, it is not yet ready to be eaten. Always wash and dry the outside of the melon before cutting.

While most of us think of eating watermelon in its purest form, it is actually a very versatile fruit. Not only is the juicy, pink flesh edible, but the seeds and rind are as well.

Here are some great ideas for preparing watermelon:

The melon is easily cut in half and hollowed out to use as a decorative bowl for fruit salad. The flesh can be scooped into balls, or cut into chunks and put back into the hollow rind. Add other fruits for variety, or enjoy it alone.


Watermelon salad is a novel way to start a meal. Cut the watermelon into chunks, and sprinkle it with lime juice. Toss in some chopped fresh mint leaves, and some crumbled feta cheese.

For a refreshing cocktail, puree the watermelon and strain it through a sieve. Mix it with lime juice, triple sec and a shot of vodka and serve it icy cold.

Make a cold soup out of watermelon, ginger, and fresh mint. Freeze watermelon chunks until firm. Dice some fresh peeled ginger and add it to a pan of water with about 1/2 cup of sugar and simmer until the sugar dissolves and becomes a simple syrup. Put the watermelon into the blender, and puree. Add the warm syrup and blend until mixed. Add more water until the desired consistency is reached. Add a handful of mint leaves and continue to blend another minute.  Taste to adjust sugar and ginger accordingly. Serve in chilled bowls and garnish with more diced ginger or mint leaves.

The rinds of the melon can be pickled. Cut off the fleshy pink part and reserve for another use. Peel off the dark outer layer of skin, and cut the light green rind into chunks. Boil the pieces in salt water for about 5 minutes until softened. Combine 2 tablespoons of salt, 2 cups of sugar, 1 1/2 cups of apple cider vinegar, a handful each of black peppercorns and whole cloves, a couple of cinnamon sticks, a heavy pinch of  allspice and ground ginger in a pot and boil until the sugar dissolves.

Pour mixture over the rinds and cover the bowl to keep them submerged. Refrigerate overnight.  Strain the liquid into a pot and bring to a boil. Pour the mixture over the rinds and refrigerate overnight again. Repeat this process 1 or 2 more times and keep the finished rinds in jars until ready to eat.


If all of this sounds daunting, have no fear. Head on over to your local Pinkberry to celebrate National Watermelon Day by enjoying their special Watermelon Cooler, a refreshing combination of their original tart frozen yogurt topped with freshly made crushed watermelon puree. Even better, each customer that purchases a medium sized yogurt has a 1 in 10 chance to receive it free! Every 10th cup is specially marked and whoever gets the marked cup gets their yogurt for free. Yum!

Happy Watermelon Day!

Photos: top: Glasshouse Images

Bottom photo courtesy of Pinkberry

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