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“I started out by making a full-fat version with whole-milk yogurt and cream,” she says. Erica of the Coffee and Quinoa blog, seeking to recreate the tartness of her favourite frozen yoghurt chain, goes for low-fat yoghurt and skimmed milk. However, in their rush to emphasise this “healthy” aspect of things, many recipes call for low, or fat-free yoghurts.
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Photograph: Felicity Cloake for the Guardian Even the highest-fat Greek yoghurts, which have had much of their liquid strained off, will only be about 10%, as opposed to the 48% in the double cream used in many traditional ice-creams, rendering the use of low-fat varieties slightly pointless here.Įrica from Coffee & Quinoa’s yoghurt. Both excellent reasons to have a go at making your own.įrozen yoghurt is generally sold on its low-fat credentials, rather than its distinctive, sour flavour, but little is made of the fresher, lighter texture that comes from this lower fat content. It is, however, pretty expensive – according to one calculation, American frozen yoghurt shops slap a 500% mark-up on their regular serving size. To no one’s great surprise, it turns out frozen yoghurt isn’t exactly what it says on the tub, just as there’s a bit more to ice-cream than just iced cream – sugar and stabilisers come as standard, to say nothing of the various thickeners and powders added to some brands. We never really warmed to the idea of a low-fat ice-cream alternative during the first “frogurt” boom years, but with UK sales up by 500% last summer, it looks as if we’re finally getting sucked into what the New York Observer has scornfully described as “the gleeful fantasy of being able to eat whatever you want with no consequences”. F rozen yoghurt, that darling of 1980s Lycra-clad America, is back with a vengeance – and this time it’s got Europe in its sights.