Frozen yogurt's resurgence has reignited a classic debate: is it truly a healthier choice than ice cream? Nutrition experts provide clarity.
The key difference lies in composition. US law mandates ice cream contain at least 10% milk fat. Frozen yogurt typically has 3-4% fat and is made with a fermented milk base, which can contain live cultures.
Both desserts, however, are often ultraprocessed. They commonly include added sugars, stabilizers, and emulsifiers. Research links ultraprocessed foods to increased health risks.
Experts note frozen yogurt often has fewer calories and less saturated fat than ice cream. But to counter its tartness, it may contain more added sugars. Furthermore, toppings easily erase any caloric advantage.
The live cultures in yogurt, which can support gut health, may not survive the freezing process in significant numbers. A "live and active cultures" seal offers some verification.
The verdict: Neither dessert is a health food. In moderation, both can fit a balanced diet. For genuine yogurt benefits, plain yogurt is superior. Ultimately, portion size and topping choices have a greater health impact than the dessert selection itself.