Excuse the lower resolution photos... taken from my iPhone.
More exciting Tasmania posts and some cooking posts soon to come... but for now:
I wasn't the only one who started a new job at my place of work. My newest, shiniest colleague, Kaitlin joined the crew a couple of weeks after me. She is originally from California, and I have an uncle in California (hi there!!! I know you read my blog!), and one boring Thursday morning we got talking about food.
Kaitlin was telling me a story about this place called Pink Berry in the US, and how people started calling it Crack Berry, because it's like crack to some people; they must have a dose of it everyday. She mentioned there were some copy cat versions down here in Melbourne, but the craze of it was nothing like in L.A. Infact, there was one just down the road from our office. So on a gorgeous sunny lunch break, I scooted up the road to get me some yoghurt action!
The yoghurt is 98% fat free, and is a real tart yoghurt. No added sugar like you would find at those other yoghurt bars. It goes nice with a range of natural sugar toppings. I went for a green tea yoghurt with an organic triple chocolate crunch topping. The green tea flavour was not evident, it was more just green in colour, but nice, creamy and tart.
Kaitlin got original flavour with strawberries, mango and chocolate coated goji berries. On my next trip I think I will be getting lychees in mine! nom nom nom
Check out their cute website: http://www.igloozoo.com/
Do you have a frozen yoghurt bar like this near you?
Ooh yeah, frozen yoghurt! Another reason why summer is totally awesome.
I don't have a frozen yoghurt place near me, but I DO have an Icey Ice Snow Ice (http://www.iceyice.com.au/) place just up the road. I love this stuff, although it is impossible to describe to the non-enlightened without using lots of similes and adjectives and hand waving.