Tiger Times

The Student Newspaper at Analy High School

Delightfully Delicious Frozen Desserts

Written By: Tiger Times - Aug• 14•13

In honor of the coming summer (and heat arrival), I have decided to dedicate my final article for Analy’s Tiger Times on a few frozen foods—to help prepare those otherwise uneducated about the life and times of the commonly consumed frozen delicacies of summer. Below, I’ve created a (hopefully) user- friendly guide to the differences between the most common frozen options, to help everyone decide which to choose throughout the coming months.

Gelato is both half-frozen, (and thus melts faster) and denser than ice cream. Because Gelato is made with whole milk rather than cream, it has less fat and calories than a typical ice cream. However, it does contain a large amount of carbohydrates because of its high sugar content. Gelato also contains potassium and vitamin A. A little over half of the fat in gelato is saturated, with no trans-fats! This low fat content is said to help increase the rich flavor. A typical serving size of gelato is only 3.5ounces, or a little under half a cup.
Ice Cream:
There are numerous different types of ice creams. Low fat, no fat, sugar free, full fat, old fashioned, soft freeze… the list is endless. The moral: read the labels. Many ice creams are full of unnecessary chemicals and especially high in fat, sugar, and carbohydrates while others boast of less carbohydrates and fats, while still retaining the positive aspects of flavor and overall satisfaction. The numbers in the above table are an average for a typical vanilla ice cream—but again, the types vary extremely, and one must not assume the ice cream is “bad” or “good” when compared to a frozen yogurt or gelato, which could potentially contain more sugar, fat or carbohydrates. Traditional ice cream is made with 10% butterfat cream or milk, sweeteners, and thickeners—thus it has more fat than a typical gelato. A further unfortunate aspect of ice cream it its serving size: a traditional scoop of ice cream is about one cup (double a gelato serving).
Frozen Yogurt:
Most frozen yogurts are heat treated—this is what kills the live cultures. However, if the frozen yogurt is not heat treated, or if live cultures are added after the heating process, then the yogurt will still have them! The freezing part of the yogurt does not kill the active and live cultures, according to livestrong.com. However, most frozen yogurt makers do not add in the cultures afterwards—and thus, it is rare to have a frozen yogurt with active cultures.
Like ice cream, there are many options: soft serve, honey sweetened, no sugar, nonfat, low-fat, or regular. The key—read labels! Nonfat frozen yogurt is said to have about 1/3 less fat than a regular frozen yogurt scoop. Standard frozen yogurt has about 150 calories; while a cup of soft serve frozen yogurt has about 230 calories. Regular frozen yogurt has about 4 grams of fat per “scoop” while low fat has about half the fat of regular.
A typical serving size of frozen yogurt is about one cup, but if it’s soft serve, it is easy to get carried away and get even more. Thus, while better for you when all serving sizes are equal, the lower calories and fat of frozen yogurt is a mute point if eating significantly more (or adding a high calories/sugar topping).
First off, yes, sherbet contains milk (usually) or gelatin, and/or egg whites to make it creamy like ice cream, rather than icy like a sorbet. The basics: puréed fruit sugar and water (same as a sorbet).
In its basics, sorbet is essentially flavoring (often a fruit purée), sugar, and ice. Usually sorbet is grainy because of its lack of fat. However, with the proper addition of sugars and other flavorings, sorbet can become creamy. The main downside of sorbet is the high sugar content in most types—which is the primary reason for the calorie and carbohydrate levels in a sorbet.

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