Pinkberry Opens on Alton Road

The world is divided into two kinds of people: those who think the fro-yo craze is over, and the rest of us, who crave guilt-free, cold, creamy goodness.

Miami Beach is the perfect place for frozen yogurt places to thrive. After all, it's a town obsessed with body culture. And if you want to keep those toned abs, a daily Venti Vanilla Frappuccino will set you back 430 calories and 14 grams of fat.

Compare those numbers to a half-cup of Pinkberry mango frozen yogurt, which contains 110 calories and zero grams of fat (per 100-gram serving), and you'll be able to eat sweet and still fit into that Brazilian bikini. Plus, Pinkberry fro-yo is packed with live and active cultures and carries the seal of approval from the National Yogurt Association, which means it's actually good for you.

If all this yogurt talk makes you hungry, fret not, because Pinkberry is opening its second South Beach location at 11 a.m. this Friday, February 7, at 1523 Alton Rd.

The shop will offer more than 15 flavors, so whether you like chocolate hazelnut, grapefruit, or vanilla, you'll be one happy camper. Add a mega-assortment of healthful toppings such as fresh fruit, nuts, and granola that contain no high-fructose corn syrup, hydrogenated oils, or trans fats, and you've got one tasty snack that's better than that corn muffin you were going to stuff down your yaw.

Want to go more traditional and get your protein fix at the same time? Pinkberrygreek is an all-natural nonfat Greek yogurt that contains 15 grams of protein per five-ounce serving, with only 80 calories and no added sugar, thickeners, or preservatives. The nonfrozen Greek is particularly great with some fruit and granola.

Beginning February 7, Pinkberry Alton Road will be open Sunday through Thursday from 11 a.m. to midnight and Friday and Saturday from 11 a.m. to 1 a.m.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss