I can’t get enough fro-yo!! I love this stuff. It is delicious and creamy just like ice cream, and since I don’t tolerate lactose very well it doesn’t give me a stomach ache. Frozen yogurt is a great healthy alternative to ice cream. You can find it in sugar-free, low-fat or fat-free varieties. Of course, I had to try my hand at making some of my very own I love chocolate covered pretzels, so I took that concept and used Greek Yogurt to create Chocolate Pretzel Frozen Yogurt…
Lactose intolerance is the body’s inability to digest the lactose sugar in milk and dairy products. It is uncommon to be born without the lactase enzyme. Lactose maldigestion is a condition that occurs naturally over time and as a result of low lactase enzyme activity. Those with lactose intolerance and lactose maldigestion can benefit from milk if they consume milk with other foods, gradually increasing serving size to build tolerance.
For children and adults with lactose intolerance, drinking lactose-free milk or consuming a lactase enzyme tablet, such as Lactaid, will allow them to receive the nutritional benefits of milk.
- Studies show that children and teenagers with primary lactose intolerance can usually consume 8 to 12 ounces (1 to 1 ½ cups) of milk without experiencing symptoms.
- It also may be helpful for children with lactose intolerance to consume milk with other foods to reduce the adverse effects.
People can also benefit from milk alternatives, such as soy, almond, and rice milk, that are widely available and are fortified with calcium and vitamin D.
Yogurt is milk that has microorganisms, such as Lactobacillus bulgaricus, added to it to cause it to ferment. The fermentation causes the lactose to be split into galactose and glucose. This action enables people who are lactose intolerant or sensitive to consume milk products without discomfort.
Yogurt is an excellent source of protein, calcium and potassium. Greek yogurt which has become very popular is creamier texture and higher protein content. Greek yogurt actually has about twice the protein, half the sodium and half the carbohydrates as regular yogurt.
Many people who are lactose intolerant can enjoy yogurt. Yogurt contains lower amounts of lactose than milk because the lactose in yogurt is converted to lactic acid by the bacterial cultures. Lactic acid bacteria in yogurt, acidophilus milk, and fermented milk products such as kefir can help lessen the effects of lactose intolerance.
Yogurt is also a great source of probiotics.
- To produce antimicrobials that prevent the growth of bad bacteria
- When in contact with undigested food produce substances that are used as nutrients for our colon cells. (This is beneficial because when nutrients are available for colon cells it helps to prevent cancer. It also helps to enhance our immune system.)
- Found in fresh cultured yogurt
- Help prevent growth of bad bacteria in the intestine
- Enhance our immune system
- Help maintain integrity of intestinal wall
- Help prevent diarrheal diseases
I choose to use greek yogurt in my recipe. I love its tang and its protein content helps make this treat a bit healthier
- 8 oz semi-sweet chocolate chips
- ¼ cup sugar
- 17.6 oz Plain 0% fat greek yogurt
- 1 tsp vanilla extract
- 1 cup pretzels, roughly chopped
- Place a metal mixing bowl over a pot of hot water. Add chocolate to the bowl, gradually whisk to melt the chocolate. As the chocolate begins to melt add the sugar, ¼ cup greek yogurt, and vanilla to the bowl and whisk.
- Whisk until chocolate is melted and mixture is smooth. Remove from heat and let cool.
- In a large mixing bowl add remaining greek yogurt. Pour the chocolate mixture into the yogurt and blend.
- Turn on your ice cream maker and pour the mixture into the the bowl. Let the mix thickened for about 5-10 minutes. As the yogurt begins to reach desired consistency, add chopped pretzels a little at a time to incorporate.
- The yogurt will have a soft texture.
- You can place in freezer for firmer yogurt. Let stand about 10 minutes before serving.
You can still make this frozen yogurt without an ice cream maker. Place mixture in the freezer in an air-tight container for about 1 hour, remove and mix in pretzels. Return to freezer for at least another hour or until yogurt is to desired consistency.
Take a spoonful and you get creamy chocolate and the crunch of pretzel. YUM! Talk about delicious…this is a tasty combination of sweet and salty with a slight tang of greek yogurt. This is definitely my idea of dessert without guilt
Academy of Nutrition and Dietetics
Milk: It’s Remarkable Contribution to Human Health and Well-being (Transaction Publishers, New Jersey, 2004)
Handbook of Dairy Foods and Nutrition (Taylor & Francis Group, LLC, 2007)369