I feel your pain. I was terirbly disappointed to find out this was a seasonal item. It was the best flavor, as far as I am concerned, now replaced by a peanut butter flavor, which I am not a huge fan of. Here's a froyo recipe, originally from David Lebovitz. It's not a salted caramel yogurt (there are def. good salted caramel ice cream recipes out there), but perhaps you can make a salted caramel sauce to drizzle on top.
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Here's David Lebovitz's salted butter caramel ice cream recipe. Maybe you can blend the two? I've made this and it's amazing.
Thanks drbabs and atg117--great minds think alike . . . I've already tried eating Lebovitz's fantastic frozen yogurt with a salted caramel sauce and then I tried to incorporate the caramel into the yogurt combining Lebovitz's recipe with the approach to caramel yogurt put forth here: (http://www.nytimes.com...). Both attempts resulted in pretty good but not perfect eating (though I should really try the latter again because I over-salted it). I did consider using Lebovitz's genius salted butter caramel ice cream by somehow introducing de-wheyed yogurt at the moment you're supposed to start blending caramel and heavy cream, but I lost my nerve. I was hoping some braver soul had tread that scary path before me. I'll give it a go, I guess, and post the results. Many thanks for the encouragement.
i just had the same request, please let me know if you figure it out..
Today I tried using store bought caramel flavored syrup (the Italian kind used in coffees) to flavor frozen yogurt as it was spinning in maker...its good but not Pinkberry good..and it's not that rich brown color. I also bought caramel sauce~ Ghiradelli ( spelling is probably wrong), and added that as well. Then I poured a little sauce on top with sea salt. I just found ingredients that Pinkberry uses and it seems like the caramel on the stove is the way to go. Good luck
Hey! I'm a big fan of Pinkberry's Salted Caramel Frozen Yogurt and made it at home with this recipe - http://tarikasingh.blogspot...
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