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TIP OF THE DAY: Frozen Yogurt Bar & Other Ideas For National Frozen Yogurt Month

June is National Frozen Yogurt Month, and our arms don’t have to be twisted to celebrate. Here are some ideas to make your indulgence a bit more special, plus the history of frozen yogurt:

DIY FROZEN YOGURT BAR

For family fun or a party, buy a few quarts at your favorite yogurt shop and set out bowls of toppings. Then set out bowls of fixings for a do-it-yourself sundae. Ideas for toppings:

  • Baked Goods: Cubed brownies and other cookie bars, cubed pound cake or other loaf cake, crumbled cookies, fan cookies, graham crackers, wafer cookies.
  • Candy: Brittle, Butterfinger, caramel corn, chocolate chips, chocolate-covered pretzels, gummies, Heath Bars/toffee (chopped), Junior Mints, M&Ms, Mini Peanut Butter Cups, Reese’s Pieces, sprinkles.
  •  

    Frozen yogurt with fruit, mini chips and a wafer cookie. Photo courtesy Pinkberry.

  • Cereal: Cocoa Pebbles, Corn Flakes, Frosted Flakes, Fruity Pebbles, granola.
  • Fruit: Apple chips, bananas, berries, coconut, dried cherries or cranberries, grapes, lychees, mango, melon, citrus sections, pineapple, pomegranate arils.
  • Nuts: Almonds, pistachios, walnuts or other favorites.
  •  

    Put your favorite frozen yogurt flavor into a graham cracker pie shell. Photo courtesy MikisRecipes.com.

     

    YOGURT PIE OR CAKE

    Yogurt Pie: Spoon frozen yogurt into a graham cracker pie crust and decorate with favorites from the toppings list. Freeze until ready to serve.

    Yogurt Cake: Slice a plain cake into two or three layers. Use frozen yogurt as the filling and frosting; decorate with toppings. Freeze until ready to serve.

    FROZEN YOGURT ICE CREAM SANDWICHES

    Sandwich frozen yogurt between two cookies—chocolate, chocolate chip, raisin, snickerdoodle; you can even use a different type of cookie on the top and the bottom. Trim the edges of the yogurt with a knife or spatula. Dip the edges into a dish of mini chips, nuts or other topping, wrap in wax paper and freeze until ready to serve.

    FROZEN YOGURT POPS

    You can buy frozen yogurt pops in most supermarkets, or you can make your own in custom flavors from kiwi to lychee. Purée the fruit and blend with the frozen yogurt; you can stir in one or two of the toppings. Add to the ice pop molds and freeze.

     

    WANT YOUR OWN FROZEN YOGURT SHOP?

    There are turnkey packages, as well as custom solutions, for the yogurt shop of your dreams. Frozen Yogurt Solutions is one of the industry’s leading and frozen yogurt consultants, a one-stop-shop for frozen yogurt equipment and supplies. Call 1.888.350.8083 or visit FrozenYogurtSolutions.com.

    FROZEN YOGURT HISTORY

    While frozen yogurt seems ubiquitous today, it is only some 40 years old. The first brand, Frogurt, was a soft-serve introduced in New England in the early 1970s by H. P. Hood.

    No doubt inspired by Frogurt, Brigham’s, a Boston-based ice cream and sandwich shop chain, introduced the first packaged frozen yogurt around 1978. It was called Humphreez (both the beloved chain and the yogurt brand are long gone). Also in the 1970s, Dannon Yogurt introduced a packaged frozen yogurt on a stick, Danny. The first Danny product was dark chocolate-dipped raspberry yogurt. Other flavors and a soft-serve product followed and by 1979 Danny became the first perishable frozen product to be distributed nationwide.

    These early products were marketed as a healthy alternative to ice cream, but too many people didn’t care for the tartness, which deliberately emulated the then-standard flavor profile of cups of packaged yogurts. This led manufacturers to further sweeten the product and make it ice cream-like, such that few people could tell if they had been handed a dish of ice cream or frozen yogurt. Supermarket sales took off in the 1980s thanks to these reformulations and the growth of soft-serve chains like TCBY.

    As everything old is new again, Pinkberry established in California in 2005, and Red Mango, which followed in 2007, revived the tart soft-serve. A new generation of yogurt eaters has embraced the tartness.

      





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