Pinkberrygreek cucumber, sunflower cracker, olive oil and chili combo
Pinkberry, the company that re-introduced frozen yogurt to the masses in 2005, is upping its game by offering a slew of interesting combinations featuring Greek yogurt. No, it’s not frozen, and yes, Greek yogurt is everywhere these days, but Pinkberry’s truly is in a league of its own.
Dubbed Pinkberrygreek, this version is creamier, smoother and less tart than some of the other products out there, including Chobani and Fage, both of which I eat on a regular basis (I did a side-by-side taste test, too). While the vanilla flavor is a bit too sweet for me, the plain is quickly becoming my new favorite Greek yogurt. What’s also attractive is the fact that the yogurt comes from one farm, Fair Oaks in Indiana, and every batch traceable back to specific herds.
There are a couple of topping combinations for the Pinkberrygreek that I really like. The first one is sweet, with raspberries, blueberries, chocolate granola and cinnamon-infused honey. This special honey, a punched-up version of the already interesting sage blossom honey used in all Pinkberry stores, is what makes this flavor combination. The second topping recipe is savory, one that’s really unique. The cucumber, sunflower seed cracker, olive oil and chili powder combo (pictured above) sounded strange at first, but it totally works and would make a great afternoon snack.
Pinkberrygreek berry, chocolate granola and cinnamon honey combo
Pinkberry is also going to start offering power bowls with acai, quinoa and oatmeal. My favorite recipe is, once again, a savory one, with Greek yogurt, quinoa, sesame crackers, oranges, pumpkin seeds and agave. The sweet and salty combo is the best of both worlds, and you get lots of protein to boot.
Pinkberrygreek power bowl with quinoa, sesame cracker, pumpkin seeds, oranges and agave combo
If you want to try some of these new flavor combinations but can’t find them in your local store, head over to the Brentwood location where all the new stuff is first introduced.
Note: This tasting was hosted.