TCBY was started in Utah and is finally, officially, very yummingly BACK! Is yummingly a word? I don’t think so, but let’s work with it.

The new TCBY Sugarhouse location is the first corporate store for TCBY in five years. The latest location features a self-serve option and fresh new layout and design. It also has 10 flavors of soft-serve frozen yogurt, 98% fat- free and sugar-free options, as well as sorbet and more than 30 options of toppings.

TCBY’s signature soft-serve yogurt and fresh fruit toppings are perfect for a healthier, more well balanced lifestyle. TCBY’s product line also includes no-sugar-added yogurt, yogurt cakes and pies; dairy-free nonfat sorbet flavors; and TCBY’s signature white chocolate mousse soft- serve yogurt.

Don’t worry…if you are in the mood for a rich chocolate ice cream topped with peanut butter cups, hot chocolate sauce and marshmallow sauce, they have those decadent options too. Because let’s be honest, sometimes that is WHAT WE WANT!

TCBY in Sugarhouse

2274 South 1300 East

Operating hours

10:00 a.m. – 10:00 p.m. Monday ~ Thursday

10:00 a.m. – 11:00 p.m. Friday ~ Saturday

10:00 a.m. – 9:00 p.m. Sunday

You can follow them on Twitter here: http://www.twitter.com/TCBY

Like them on Facebook here: http://www.facebook.com/TCBYSugarhouse?ref=search&v=wall

The Sassies and two guest Sassies were invited to a really fun VIP Media Event. Our favorite part was the “yogurt off” by five of the most amazing chefs from Utah. Each one had to create a unique recipe with the yogurt and all the toppings; then attendees were able to vote for the best one. Here is what they all created so YOU can try these out too:

Chef Bowman Brown (Forage) recipe:
Bottom layer–Cheesecake frozen yogurt with hot fudge sauce and raspberries.
Top layer–Classic tart frozen yogurt with granola and strawberries.

Viet Pham (Forage) recipe:
Classic tart frozen yogurt topped with almonds, caramel sauce and crushed Cinnamon Toast Crunch.

Chef Michael Showers (Goldener Hirsch Inn) recipe:
Bottom layer–Dutch chocolate yogurt with maraschino cherry juice and coconut.
Top layer–Maraschino cherry juice with coconut and cashews; top with a small mount of coffee frozen yogurt, one maraschino cherry and three blueberries.

Chef Phelix Gardner (The Wild Grape Bistro) recipe:
Bottom layer–Dutch chocolate yogurt with peanut butter sauce and peanut butter cups.
Top Layer–White chocolate mousse frozen yogurt with milk chocolate and peanut butter chips; top with cashews and rainbow sprinkles.

Chef Justin Shifflett (Metropolitan) recipe:
Half watermelon sorbet and half cheesecake frozen yogurt; top with kiwis, chocolate-covered pretzels and cashews.

Sure, the VIP Media Event was fun and sounds wonderful and healthy and delicious, and the chefs thought up some great creations, but what did the Sassies think? You’ll have to stay tuned for our Wednesday post to see what we REALLY thought!