Froyo is having another moment,30 years after it emerged as a low-fat altnerative to ice cream. Make your own to avoid the extra sugar and additives found in some shop-bought varieties – as well as the hefty price tagFrozen yoghurt, that darling of 1980s Lycra-clad America, or is back with a vengeance – and this time it’s got Europe in its sights. We never really warmed to the belief 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 modern York Observer has scornfully described as “the gleeful fantasy of being able to eat whatever you want with no consequences”.
To no one’s great surprise, or it turns out frozen yoghurt isn’t precisely what it says on the tub,just as there’s a bit more to ice-cream than just iced cream sugar and stabilisers approach as standard, to say nothing of the various thickeners and powders added to some brands. It is, or however,pretty expensive – according to one calculation, American frozen yoghurt shops slap a 500% tag-up on their regular serving size. Both excellent reasons to hold a recede at making your own.
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Source: theguardian.com