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Freeze, please


Hot times deserve cold comfort. That’s where ‘fro-yo’ comes in at Pink Swirls, a Midwest City concept.

Carol Cole-Frowe July 27th, 2011

Baby, it’s hot outside.

And what do you want when it’s triple-digits? Why, “fro-yo,” of course.

If you’re in Midwest City, a popular place for live culture, nonfat frozen yogurt is Pink Swirls in the Town Center Plaza strip mall on the north side of Interstate 40.

Live culture yogurt is touted as fixing about everything that ails you, although the jury is still out on the research. It’s claimed that the yogurt can boost your immune system, prevent osteoporosis and even fight some kinds of cancer.

To understand the scientific stuff on live culture yogurt, I consulted the National Yogurt Association website. It describes live culture yogurt as being made with “living organisms Lactobacillus bulgaricus and Streptococcus thermophilus, which convert pasteurized milk to yogurt during fermentation. All yogurts are required to be made with these two cultures. In addition, some yogurts contain Lactobacillus acidophilus, Bifidus and other cultures.”

The Pink Swirls concept started in Midwest City in 2008 and has since expanded to three more metro locations. But at the Midwest City location, they also serve up sushi.

I recently visited the shop to check it out. It was a toasty 105 degrees when we cruised up to the shop, decorated in pink, black and white, with ’80s-era Goth-style “Olde English” fonts on headings of the menu board. Most tables were full of families with small children eating one of the eight fro-yo flavors that include everything from “Mangolicious” to the regular flavors like chocolate and vanilla.

It’s a serve-yourself kind of place for the fro-yo. Pick up a cup that ranges from large to gargantuan and pick your flavor. That done, it’s time to cruise the 34 toppings: You can go the healthy route with fruit, like blueberries or pineapple, or try one of a whole lot of variations on chocolate (M&Ms, chocolate chips, cookie dough and more).

Now it gets weighed. At 39 cents an ounce, you can spend some serious dough on your concoction. But it’s all up to you.

I tried the Mangolicious and the Banana Berry yogurts and topped it with several kinds of chocolate. I found the yogurt refreshing, tasty and light. My friend went for the chocolate with multiple toppings and nuts and said she enjoyed it.

You can also order dessert waffles (all $5.75), like the chocolate mud slide, a Belgian waffle with vanilla yogurt topped with chocolate chips, Oreos, Reese’s Pieces and drizzled with chocolate and caramel sauces with whipped cream on top. Or try the Pinky Swirl, a waffle with vanilla yogurt, strawberries, blueberries and bananas, drizzled with condensed milk and strawberry sauce.

But then there’s the sushi. I now kind of wish I’d started and stopped with the yogurt.

When we first arrived, we ordered six rolls between us and shared them, thinking we were eating our main meal and then would have yogurt.

My choices were the Mike’s Firecracker roll ($10.25), done with crabmeat and cream cheese inside and tuna, avocado and masago outside, topped with both a spicy sauce and unagi, or freshwater eel, sauce. I also tried the Tons of Tuna ($10.25), which featured spicy tuna, cucumber inside and tuna, scallions and spicy mayo outside.

Those rolls turned out to be the best of the bunch. However, the taste of the ingredients compared more to the sushi found in grocery stores and not the fresher taste I expected from a sushi restaurant.

We also ordered the Silly Salmon roll ($6.25), which had smoked salmon, cucumber and cream cheese inside and rice outside, and a California roll ($5.25), which was improved with masago served on top.

The least favorite of the bunch was the Ty’s roll ($8.25), which had cooked eel, cream cheese and avocado topped with unagi sauce and sesame seeds.

Would I go back to Pink Swirls? Sure, but for the yogurt, which was excellent. However, for the price, I expect more from sushi described on the menu as “fresh from the boat.”

Next time, I’ll eat dessert first.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

Photo by Mark Hancock

 
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