Chow Bella

Sweet Summer: Fro Yo

It's too hot to cook, so just skip to dessert. That's our philosophy, anyway. Besides, most summertime desserts have the added benefit of being cold, and anything that helps beat the heat is a winner.

This week we offer you a daily guide to the sweet treats of summer, from lo-cal to oh wow, and best of all, these sweet mood elevators are pleasingly priced with nothing over $6.

Day Five - Fro Yo Mojo Yogurt Valley Locations

Way back in the 80's, frozen yogurt first hit the food scene, and the addiction was adopted faster than you could say 'popped polo shirt collars'. Nowadays, fro yo is back with a vengeance,and served with a twist. It's no longer the strip-mall punchline for calorie counting suburbanites. This time it's packing street cred. And for folks looking to have their dessert and bikini too, fro yo is where it's at.

These days folks want to feel like they're doin' their bodies good (to paraphrase a dairy campaign). Want a soft serve ice cream feel without the impending muffin top? Viva fro yo. With a kick.

This time the kick comes from the tangy, punched up taste first made famous by Pinkberry. Gone are the over the top flavors and sweeteners meant to hide the fact that this was yogurt and not soft-serve ice cream or some creation made in a lab. Folks want to KNOW there's real yogurt in there, instead of the fake flavoring cover up. But if you're like me, the perfect cover up for fro yo is crushed Oreo's. And mini-peanut butter chips. Heck, all the calories I saved from sacrificing ice cream has to be rewarded. And at around $3 for all my sacrifice, I'm prepared to do this again and again. It is summer, and it is for my health, after all.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Sloane Burwell
Contact: Sloane Burwell