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First introduced in the 1970s in the US, frozen yoghurt is now gaining popularity in Pakistan as a ‘healthy’ dessert, especially when compared to its unhealthier cousin, ice-cream. Although it tastes almost like ice-cream, frozen yoghurt is made from (among other ingredients) yoghurt culture and milk fat as opposed to cream, and consequently has half the calories.

Here are seven reasons you should make frozen yoghurt your dessert of choice:

1. Frozen yoghurt contains whey protein concentrates (good quality proteins) and peptides, which are muscle promoting proteins. It also has ‘regular’ proteins, which are essential for building and repairing bones, muscles, cartilage, hair, nails and skin.

2. Research in the UK has revealed that people who consume low fat dairy products such as frozen yoghurt are slimmer than those who completely avoid milk and dairy products. Another study has proven that consumption of frozen yoghurt is associated with losing weight, particularly from the abdomen.

3. Frozen yoghurt is rich in vitamins and minerals such as riboflavin which help the body create and derive energy from carbohydrates, fats and proteins. It also contains potassium, which aids the body in regulating blood pressure, and thiamine which assists the body in maintaining the nervous system.

4. The calcium in frozen yoghurt provides many health benefits including weight loss, reduced risk for osteoporosis as well as better teeth and bone density.

5. Probiotics – beneficial bacteria that are believed to promote a healthy digestive system as well as a stronger immune system – can also be found in frozen yoghurt.

6. A carbohydrate rich food, frozen yoghurt provides instant energy from glycogen. Furthermore, the majority of the calories in frozen yoghurt are derived from carbohydrates and proteins and not fats and oils which make it a healthier dessert.

7. Low in lactose, frozen yoghurt is ideal for people who are lactose-intolerant and is easier to digest in general.

— Dr Rashida Ali
The writer is Consultant, ICCBS, HEJ, Research Institute of Chemistry at the  University of Karachi and English Biscuits Manufacturers (EBM).

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