Post by SAND Member Erin Ogden
Between the months of May and August, classes cease to torment us, leaving plenty of time for bonfires, lazy days with friends by the pool, and, sigh, new experiences at summer jobs. During this joyous time, to cool our sunburnt selves, our consumption of frozen treats like ice cream, frozen yogurt, and sorbet is almost guaranteed to increase exponentially.
We can all probably agree that these desserts are delicious, but what ingredients distinguish all these varieties, and are some healthier for us than others?
The most popular, most common frozen dessert is ice cream. In order for a food product to be legally labeled ice cream, it must contain 10% or more milkfat, often sourced from its namesake, cream. The other dairy-based product, frozen yogurt, has no cream, thus no specific requirement for fat. Instead, it gets its “creaminess” from cultured milk, including, of course, yogurt. Between these two, the better option is frozen yogurt due to less fat, and therefore, fewer calories (1). Be careful, though! Many frozen yogurt shops offer countless yummy toppings that, unfortunately, add back those fat calories. Instead, keep an eye out for fresh fruit options like berries, tropical kiwis, and juicy cherries.
Two more enticing summer treats are sorbet and sherbet. These are unique because they have fruit bases instead of dairy. Sorbet is comprised almost entirely of fruit and sugar with a few possible extra ingredients, making it a great dairy-free dessert. To give it a smooth consistency, the fruit is blended and churned before freezing. Granita has the same ingredients as a sorbet but is frozen without being churned. Sherbet, though, is not entirely dairy free. A typically recipe includes fruit, sugar, and one or more of the following: milk, cream, egg whites, or gelatin (2). Because of varying amounts of cream and sugar among different brands of sorbet and sherbet, it is best to compare calories and grams of fat and sugar while in the store to find the best option for you!
Armed with new knowledge, next time a summer celebration calls for a frozen companion, you will be able to choose based on your needs and desires. Feel free to focus on discovering the healthiest option, or not, when something oh-so-creamy is the only treat to satisfy your sweet tooth.
1. http://healthyeating.sfgate.com/nutrition-frozen-yogurt-vs-ice-cream-1525.html
2. http://www.thekitchn.com/whats-the-difference-between-sorbet-and-sherbet-word-of-mouth-206263
Photo Credit: http://www.newhealthadvisor.com/is-ice-cream-good-for-sore-throat.html
Between the months of May and August, classes cease to torment us, leaving plenty of time for bonfires, lazy days with friends by the pool, and, sigh, new experiences at summer jobs. During this joyous time, to cool our sunburnt selves, our consumption of frozen treats like ice cream, frozen yogurt, and sorbet is almost guaranteed to increase exponentially.
We can all probably agree that these desserts are delicious, but what ingredients distinguish all these varieties, and are some healthier for us than others?
The most popular, most common frozen dessert is ice cream. In order for a food product to be legally labeled ice cream, it must contain 10% or more milkfat, often sourced from its namesake, cream. The other dairy-based product, frozen yogurt, has no cream, thus no specific requirement for fat. Instead, it gets its “creaminess” from cultured milk, including, of course, yogurt. Between these two, the better option is frozen yogurt due to less fat, and therefore, fewer calories (1). Be careful, though! Many frozen yogurt shops offer countless yummy toppings that, unfortunately, add back those fat calories. Instead, keep an eye out for fresh fruit options like berries, tropical kiwis, and juicy cherries.
Two more enticing summer treats are sorbet and sherbet. These are unique because they have fruit bases instead of dairy. Sorbet is comprised almost entirely of fruit and sugar with a few possible extra ingredients, making it a great dairy-free dessert. To give it a smooth consistency, the fruit is blended and churned before freezing. Granita has the same ingredients as a sorbet but is frozen without being churned. Sherbet, though, is not entirely dairy free. A typically recipe includes fruit, sugar, and one or more of the following: milk, cream, egg whites, or gelatin (2). Because of varying amounts of cream and sugar among different brands of sorbet and sherbet, it is best to compare calories and grams of fat and sugar while in the store to find the best option for you!
Armed with new knowledge, next time a summer celebration calls for a frozen companion, you will be able to choose based on your needs and desires. Feel free to focus on discovering the healthiest option, or not, when something oh-so-creamy is the only treat to satisfy your sweet tooth.
1. http://healthyeating.sfgate.com/nutrition-frozen-yogurt-vs-ice-cream-1525.html
2. http://www.thekitchn.com/whats-the-difference-between-sorbet-and-sherbet-word-of-mouth-206263
Photo Credit: http://www.newhealthadvisor.com/is-ice-cream-good-for-sore-throat.html