Food trends come and go pretty quickly, but it seems that a few of these trends tend to have better longevity than the others and practically outlive the fickle caprices of the buying public. Such is the case of frozen yogurt, more fondly known as “fro-yo.” This frozen dessert, dished up much like soft serve ice cream, is available in different flavors and crowned with an assortment of toppings. With so much room for innovation and reinvention, one can expect the fro-yo fad to stay for a while.
Numerous fro-yo shops have already sprung up all over the local dessert scene, but a few years after the first cup of frozen yogurt was served in the Philippines, people still continue to flock to their favorite outlets. So what exactly makes this treat stand out?
“Frozen yogurt is a good alternative for ice cream,” explains nutritionist-dietitian Patrick Ian Catindig. “It contains low-fat milk with an average of one to two percent fat, while ice cream has high-fat milk (and cream) with at least 10 to 16 percent fat.” Even regular yogurt made with whole milk only has about 3.25 percent fat, significantly lower than most ice cream products. But while it is true that the fat content makes a huge difference for health-conscious consumers, fro-yo’s significant appeal still comes down to its probiotic content. The treat, after all, is made from milk cultured with beneficial microorganisms.
Catindig says, “Yogurt contains live bacteria such as Lactobacillus acidophilus and Bifidobacterium, which act as probiotics. They help in maintaining the normal flora of the digestive system for healthy digestion and in minimizing the risk of pathogenic infections.”
He also adds that yogurt contains vitamins and essential minerals, including high amounts of calcium, riboflavin, iodine and phosphorus. Other nutrients include vitamin B5, vitamin B12, potassium and zinc, which all help in maintaining normal body functions.
Given the health benefits, it is understandable why yogurt junkies bill their favorite dessert as a healthy snacking option and a wholesome treat even for kids.
Some restaurants in town have also joined the bandwagon and started adding items like yogurt cakes and yogurt drinks to their menu. Coming up with unique flavors and concoctions is their way to outdo each other. Conversely, some people shun frozen yogurt and restaurant inventions and prefer their yogurt the old-fashioned way.
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How yogurt is made
The production of yogurt is made possible by bacterial fermentation of milk. Before the beneficial bacteria culture is added, the milk is first heated up to approximately 93 degrees Celsius to kill any pathogenic bacteria. This is done for a certain amount of time depending on the final thickness desired. The milk is then cooled to about 45 degrees Celsius, and the probiotic culture is added. Next, the mixture is set aside and incubated for four to seven hours at room temperature to enable the milk to ferment. Yogurt makers refrigerate the resulting yogurt afterwards to halt the fermentation process and to prevent it from becoming too sour.
A variety of yogurt called Greek yogurt or strained yogurt differs from the regular kind in that its texture is smoother and creamier. This is because the milk’s whey is removed through a straining process. Greek yogurt has twice the protein of regular yogurt and contains less lactose, sugar, sodium and carbohydrates compared to regular yogurt.
In contrast, the popular frozen yogurt variety contains not only milk fat but also a significant proportion of milk solids and cane sugar, affording it the consistency of soft serve ice cream.
Now that you know how this health food is made, it would be great to check out more interesting places to try it. Here’s a list of (not so) well-kept secrets in and out of the metro.
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Yoh Froz
In the Philippines, the frozen yogurt craze took off in June 2005 when Glacier Bay Diversified Ventures, Inc., a family-owned enterprise, launched its first Yoh-gurt Froz cart. The business idea was formed a year earlier when the family stumbled upon frozen yogurt during one of their trips abroad. They were so delighted with the snack that was much like soft serve ice cream but was less sinful that they thought about sharing it with the rest of the Philippines.
Today, there are at least a dozen other enterprises in Metro Manila selling their own versions of frozen yogurt. But Yoh-gurt Froz’s claim to fame is their being the pioneer in the country.
Recently, Glacier Bay reintroduced their product as “Yoh Froz.” As in the past, however, they still tell their patrons to “do your health a flavor”; it is their signature reminder to families to treat themselves to food that is both delicious and wholesome at the same time.
Today, Yoh Froz has 20 outlets all over the country, which includes their newest branch along Banawe Avenue in Quezon City, Glacier Bay’s brainchild with YF Food Ventures, Inc.
Yoh Froz is also known for their in-store carts located in Hobbes and Landes toy shops in Alabang Town Center, Bonifacio High Street, Greenhills, Rockwell, Shangri-la Plaza and Trinoma. Indeed, what could be a better place for kids than one that houses the coolest toys in town and a cart that offers yummy and healthy treats?
Yoh Froz serves a handful of other yogurt-based selections like Belgian waffles, yogurt parfaits and yogurt smoothies in their bigger branches. But what you would really want to try is The Froz, their classic frozen yogurt. Just how good is it? Scrumptious and creamy, The Froz is 98 percent fat-free and low in calorie. It has zero cholesterol and is safe to eat for lactose-intolerant customers. In addition, the cold treat is also loaded not only with good bacteria or probiotics, but also with prebiotics, which are non-digestible food ingredients that stimulate the growth of probiotics. It is basically all the good stuff in a single cup!
A wide array of toppings is also available, including fresh fruits, cereals, nuts, mochi, pastries and candy. As far as we are concerned, however, nothing beats overloading The Froz with their best-selling New York cheesecake toppings!
Visit the Yoh Froz website http://www.yohfroz.com/ for store locations. Email yohgurtfroz@yahoo.com to inquire about their party cart service.
Photo by jekert gwapo via flickr creative commons
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Cold Spoon
Another hotspot for some fro-yo treat is Cold Spoon Frozen Yogurt, strategically situated (for road trippers) in Angeles City, Pampanga. The whitewashed structure along Fil-Am Highway is currently Cold Spoon’s only branch, quite far from Manila, but still a popular go-to dessert place for fro-yo lovers. This Korean-owned frozen yogurt shop has a drive-through lane just right for on-the-go customers.
For those who have more time to spare, the shop’s cozy interior gives one a café feel ideal for some personal quiet time or good conversations with family and friends. White within, as it is outside, the place is blissfully reminiscent of both the chill of the North pole, and the warmth of Santorini. Yes, Cold Spoon looks like a cross between an igloo and a Greek villa!
A serving of their popular creamy fro-yo completes the indulging experience. One can choose from a variety of toppings ranging from fruits to cookies, to chocolates and candies. Owner Sean Lee shares that one of their bestsellers is the “blueberries in syrup.”
Frequented by many for its yogurt that has a sundae-like consistency and a uniquely sweet and tangy twist, Cold Spoon may be well worth the long drive. Plus, its location makes it a perfect pit stop for those traveling to the north and back.
Visit Cold Spoon: Block1, Lot 66, Fil-Am Highway, Cutcut, Angeles City, Pampanga (045-888-0233). For franchising inquiries, contact Mr. Sean Lee at 0919-802-1204.
Photo from www.facebook.com/pages/Cold-Spoon
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Rizal Dairy Farms
Now not all yogurts are frozen, and it is a good thing, too. Many people want their yogurt made the old-fashioned way: fresh from the farm. If you are looking for honest-to-goodness organic yogurt and other dairy products, then Rizal Dairy Farms in Beverly Hills, Antipolo, Rizal is the place to find them. The farm was established in 1992 and is a pioneer in small scale dairy production in the Philippines. Owned and managed by Tony Alleje and Jacqueline Haessig Alleje, Rizal Dairy Farms was inspired by the organic dairy farmsteads of Switzerland and maintains Swiss standards in its production of quality yogurts, milk, jams and cheeses.
Local gastronomes particularly rave about Rizal Dairy Farms’s yogurt products, dubbed as the real deal in yogurts. They come in different varieties, including low fat creamy yogurt, low fat creamy yogurt with strawberry, low fat natural yogurt, nonfat natural yogurt, Greek yogurt, and yogurt with pure mangoes and pineapples. These heavenly creations are not only as fresh as yogurt can be, they are also organic and made from hormone-free milk so they’re very good for your family’s health.
Rizal Dairy Farms’s Greek yogurt in particular is a joy to spoon. Its rich texture promises perfect dollops of tangy nirvana that should be perfect with many different sweets. Try making a homemade yogurt dessert by topping it off with walnuts, brownies, and slices of peaches.
Visit Rizal Dairy Farms: No. 5 Magnolia Drive, Beverly Hills Subdivision, Antipolo-Taytay 192
Insider’s tip: Their products are also available in Metro Manila. Check the Rizal Daily Farms website for more details.
Photo from rizaldairy.com
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Yoghurt House
Sagada, a quaint little town in Mountain Province, is a famous trekking and caving destination. It is also home to the famed Yoghurt House, a place considered an institution by local and foreign travelers who frequent this remote town in the heart of the Cordilleras.
Just a walking distance away from the town’s hotels, the Yoghurt House is an excellent stopover when you and the kids are coming back dead beat from the town’s many nature-adventure activities. Never mind if it’s summer or not, Sagada’s caves and mountain trails will knock the cool out of you; so there is nothing better than sinking your teeth into their delicious, creamy yogurt goodies after spending a day out in the heat.
Expect their yogurt to have a stronger flavor than your usual city fro-yos. For those with a sweet tooth, the tanginess works well with your choice of sweets, which include granola, strawberry preserves, banana and other fruits in season.
The Yoghurt House is also a wonderful, homey place to have an evening meal. They serve a motley collection of ulams and pastas, including their specialties, spicy roasted chicken with vegetables, carbonara, and roasted eggplant pasta. As an alternative to a nightcap, try having their yogurt cake instead. It’s a yummy fusion of yogurt, sponge cake, and strawberry preserves which the kids will surely love!
Visit the Yoghurt House: South Road, Sagada, Mountain Province.
Photo by Stephanie Esguerra
Main photo by bunchofpants via flickr creative commons
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