Pinkberry Frozen Yogurt Knockoff

From Food Network Magazine. Tastes pretty darn close! Splenda can be used instead of sugar.

• Ready In: 3 hrs 5 mins
• Serves: 4
• Yields: 1 quart

Ingredients

• 2  cups plain yogurt
• 2  cups  plain  Greek yogurt
• 1⁄2 cup  superfine sugar
• 3  tablespoons light corn syrup
•  fresh fruit (to garnish)

Directions

1. Whisk both yogurts, the sugar and corn syrup in a bowl until combined.
2. Pour into an ice cream maker and freeze according to manufacturer's instructions.
3. For a softer consistency, serve right out of the ice cream maker.
4. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours.