Back in highschool I totally thought I invented the word ‘fro-yo’, and if I’m being honest, I would still like to believe I did. Well, at least co-invented.
With new licences in our wallets and the spirit of carefree independence running through our veins, my friend and I made just about daily visits to our favorite frozen yogurt shop. We would cruise around, sunglasses on, music blaring through the open windows, and get ready for those sweet, creamy, satisfying cones full of soft serve.
In fact, we were on a first name basis with the owner who had our photos up on his wall of fame. He would see us coming and get the tasting cups ready, knowing we were going to sample at least 3 flavors before ordering the usual almost every single time. As for the abbreviation? We had places to go, people to see, and there just wasn’t enough time to be bothered with pronouncing full words. I mean, puh-lease. We were way too cool for that. ‘Fro-yo’ just sounded sooo much better.
As I mentioned yesterday, I always make ice cream when entertaining a crowd, but when my future-sister-in-law (9 more days ahhhh!!!!) requested frozen yogurt for our Mother’s Day meal, I was obviously game to give it a try. We decided on peanut butter so I landed on this recipe that we both agreed sounded delicious. Of course, I contacted her at work, just like I did with Hubby, to get her opinion on this very important matter.
With such simple ingredients, it was truly quick and easy to execute, with really great results. It will definitely be on my list of staples to keep in my freezer this summer! Although they suggest adding chocolate chips, I opted for chopped Reese’s cups instead. I’m no fool.
Which leads me to another fond fro-yo memory. Don’t you all have an abundance of stories about vital topics like this??
Just before starting college, we were sent a list of our soon-to-be roommates names and phone numbers in the event we wanted to reach out to them. This was pre Facebook days so we really had no way of finding out what they were like ahead of time, other than to call. I was the big dork that got each one of them on the phone to introduce myself, with hopes of becoming friends before we lived together. There were going to be four of us in a room. It seemed necessary to be on good terms.
While two of the three girls were very nice and made for lovely small talk, one in particular stood out. Her name is Denise and we clicked instantly. In fact, her and I are currently still in touch on an almost weekly basis, 10 years later. She and I chatted non-stop for probably an hour, realizing how much we had in common. She was sweet, funny, relatable blah, blah, blah, but the one thing that stood out most? She worked at TCBY! The frozen yogurt place! Oh my gosh, we were talking celebrity status right there.
And to this day, I vividly remember her telling me how customers would come into the store, verify with her repeatedly that the yogurt was nonfat, “Are you positive this is definitely, completely, 100% fat-free?” and after many reassuring responses that yes, it was, they would proceed with their order, “Okay great, I’ll have the fat-free frozen yogurt with hot fudge, peanut butter sauce, whipped cream, MnMs, cookie bits….” etc.
We laughed. There’s just something about knowing you’re starting off with a somewhat guilt-free slate that makes people feel better. Which is exactly what I did here. A low-fat dessert with the addition of some not-so-low-in-fat chopped pieces of candy. It’s all in moderation, though. And really, would you want to eat your FROYO any other way?
*Recipe courtesy of Pillsbury. I tripled the measurements to a serve a large crowd*
1/2 cup peanut butter
2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt
1 tablespoon sugar
10 mini Reese’s cups
Place yogurt in the base of your blender.
Add peanut butter.
Sprinkle in sugar.
Cover and blend on high-speed 45 to 60 seconds until well mixed.
Pour into pre-chilled bowl of ice-cream maker.
Churn for about 20 to 25 minutes, until thickened. While yogurt is churning, chop Reese’s cups.
Add Reeses’s cups during the last two minutes.
Eat immediately as soft-serve or transfer to an airtight container. (Again, I use 32 oz. take-out soup containers, plus another small one to fit it all.)
Freeze until firm enough to scoop, about 4 to 6 hours. I froze mine overnight and took it out about 20 minutes before serving to soften.
Eat and enjoy another one for the memory book!