Key facts
- Place of origin
- United States
- Serving temperature
- Frozen
- Main ingredients
- Milk solids , sweetener, yogurt culture
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 70 products
- Energy
- 167 kcal
- Fat
- 4.3 g
- — of which saturates
- 2.6 g
- Carbohydrates
- 27.5 g
- — of which sugars
- 21.5 g
- Fibre
- 0.5 g
- Protein
- 4.4 g
- Salt
- 0.21 g
via Open Food Facts · ODbL
~4 min read
Encyclopedic overview
Frozen yogurt (also known as frogurt or by the tradename Froyo; /ˈfroʊjoʊ/) is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but contains live bacterial cultures.
Usually more tart than ice cream (the tanginess in part due to the lactic acid in the yogurt), as well as lower in fat (due to the use of milk instead of cream), it is different from ice milk and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA), but is regulated by some U.S. states, such as California.
Excerpted from Wikipedia’s “frozen yogurt” article, available under the CC BY-SA 4.0 licence.