No FOMO here, just FroYo.
My week of maple continues but this time I’m moving away from coffee cake and going cold. Really cold.
As Colin and I start making new traditions for our family, Easter was a blank slate. This dessert was so easy to pull together on Sunday and was the perfect follow up to our beef tenderloin dinner. I had three cups to myself and couldn’t decide whether to eat the chocolate cup and froyo together, or eat them separately. I’ll need to make a few more batches to continue testing.
Have you tried Brown Cow yogurt? I picked some up at Whole Foods a few months ago and have been hooked on their maple flavor ever since. I have a love/hate relationship with yogurt but with it’s rich maple flavor, Brown Cow’s maple yogurt has me madly in love.
Unlike ice cream, frozen yogurt doesn’t contain eggs. It has only a handful of ingredients so you don’t have an excuse not to have them on hand. Seriously. Yogurt, sugar and heavy cream? If you don’t have all of those in your kitchen right now stop reading this and go food shopping.
I saw a variation of these chocolate cups on Instagram over the weekend and knew I wanted to have some of my own to try. They’re the perfect vessel for enjoying the frozen yogurt in. In fact, they’re the perfect vessel to enjoy any number of things in: candied nuts, fresh fruit, more chocolate. The options are endless so you get to be creative with it! Make sure you use silicon muffin liners to make it super easy to peel them off the chocolate mold.
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