date:Sep 04, 2012
th-conscious populace of the 1980s finally accepted the low calorie dessert. Frozen yogurt was soon available in a variety of flavours throughout the US. It proved to be just as versatile as ice cream, served in cones and cups, with toppings, on crepes, waffles, and banana splits. Frozen yogurt offered a tangier flavour than ice cream and had more depth in flavour and texture.
The making of the frozen yogurt
Frozen yogurt gets its sole flavour from strains ofLactobacillus bulgaricusandStreptoco