May 29 2008
Frozen Yogurt: Making a Comeback
When I was growing up, frozen yogurt (or fro yo, as some people call it) was all the rage–my friends and I used to visit the local Penguins every weekend.
I can think of three frozen yogurt places within a five-mile radius (all conveniently located near where I live, by the way).
Just the other day, my husband and I caught YogurtaGoGo’s soft opening (no pun intended), and we checked out Mochii Yogurt a couple of times back when they first opened. And Yogurtopia is so close to where I live it’s downright dangerous.
The reason frozen yogurt is making such a strong comeback is probably due in large part to the fact that most of these yogurts are non-fat and boast real yogurt cultures.
The “friendly” cultures in yogurt, L. bulgaricus and S. thermophilus, are what give yogurt its special properties. These cultures help digest the naturally occurring sugar (lactose) in milk.
The yogurt is tangy, with a European-style taste and texture. It’s also delicious!
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I love Costco’s frozen yogurt in the food court. I’m not sure how many ounces their serving is, but my twins and I share one. It’s huge — and only $1.50.