The main difference between traditional ice cream and frozen yogurt lies in the main ingredient. In the case of frozen yogurt, it is a mixture of milk with sugar to which yogurt flavor is added, while frozen yogurt is a traditional frozen yogurt.
A brief history
Yogurt is one of the oldest foods on record. Its origins date back to about 10,000 years ago, in ancient Mesopotamia. Although it is not known for sure, it is believed that the origin could be totally accidental, due to spontaneous fermentation of milk stored in goatskin bags or urns.
Subsequently, the different civilizations recognized the benefits of this food, although for many years they did not know for sure how it was produced or what was the basis for its preparation, since the responsible cultures (lactic acid bacteria) were not isolated until the XX century.
Better than ice cream
Healthier and with less calories than most ice creams, its consumption is fashionable. It is frequently marketed accompanied by chocolate or syrups, which should not be abused, since they can also be complemented with cereals or pieces of fruit. Its low calorie intake (about 103 kcal per 100 g) and the benefits of yogurt make this dessert one of the stars of the summer.
In addition, they represent a healthy and alternative way to take in calcium, which is so important for our bones, at a time when the consumption of milk and dairy products is declining, so that approximately one third of the Spanish population is deficient in this mineral.
Generally, frozen yogurts that are marketed as such have a higher caloric intake than traditional yogurts, so a solution for those who want to reduce these extra calories would be to freeze their own yogurts. However, it is important to note that frozen yogurts retain their probiotic content intact.
The benefits of Aussieblends ® Frozen Yogurt mix
As we have already mentioned, in addition to the contribution of probiotics, yogurts, both frozen and otherwise, provide what is known as high-quality and easily digestible proteins. In addition, the calcium they provide is easily assimilated by the body and they contain less lactose than fresh milk, since part of it has been metabolized by ferments. On the other hand, they facilitate the regulation of intestinal transit and prevent the appearance of digestive disorders.