- Ice Cream FROM Dessert. Cassell, Deborah // Food Processing (00156523);Jul2014, Vol. 75 Issue 7, p46
The article observes that cake varieties and other baked foods are doubling up the dessert factor of ice cream in the U.S. Topics include survey from market research firm Mintel showing ice cream as the leading frozen treat at U.S. market and frozen yogurt as an encroaching challenger. Also...
- Ice cream vs. frozen yogurt. Lee, Michelle // Parenting;Jul2005, Vol. 19 Issue 6, p187
Compares the nutritional contents of several brands of ice cream and frozen yogurt. Caloric content of the Strawberry Fat Free frozen yogurt from HÃ¤agen-Dazs; Amount of calcium in the All natural Light Mint Chocolate Chip ice cream from Breyers.
- Beyond Ice Cream: The Other Frozen Summer Treats. Aubertin, Amy // Environmental Nutrition;Aug2008, Vol. 31 Issue 8, p5
The article presents a comparison of frozen yogurts, sherbets and sorbets. It provides the ingredients of the three frozen delights as well as some advices on ice cream alternatives. A chart is also shown reflecting the nutritional contents of the selected samples of frozen yogurt, sherbets and...
- Does Frozen Yogurt Always Have It Over Ice Cream, Nutritionally Speaking? // Tufts University Health & Nutrition Letter;Jul99, Vol. 17 Issue 5, p8
Discusses the caloric and calcium content of frozen yogurt and ice cream. Difficulty in generalizing what frozen desserts contains more calcium and less calories; Advice in choosing frozen desserts; Nutritional content of several yogurt and ice cream brands.
- what are you eating? Condie, Todd // Cincinnati Magazine;Jun2004, Vol. 37 Issue 9, p183
The article presents desserts. The history of ice cream has come full circle. Today, creative Cincinnati, Ohio, chefs are proving that the two still deserve a place at the finest of tables. Many area chefs, such as Laszlo Molnar at "The Iron Skillet," have certain classic flavors (like French...
- Innovative Desserts--Worth the Splurge. Harvey, Aimee // Prepared Foods;Nov2010, Vol. 179 Issue 11, p21
The article explores the latest innovations in desserts as operators address the challenge of providing unique and value-added delights. It explains how classic treats are given contemporary twists like in the red velvet cake, ice cream sandwiches, and ethnic frozen yogurt. It also discusses the...
- AND EVEN HEALTHIER ALTERNATIVES: HEALTHIER DESSERTS. Rubin, Karen Wilk // FoodService Director;06/15/2000, Vol. 13 Issue 6, p70
Provides nutritional information on various frozen desserts. Ice cream; Frozen yogurt; Fruit-based products; Tofu products.
- Desserts Scorecard. // Prepared Foods;May2005, Vol. 174 Issue 5, p9
Presents a desserts scorecard based on total North American introductions by various categories from 2003 to 2005. Ice cream/frozen yogurt; Chilled desserts; Shelf-stable desserts; Dessert toppings.
- NICE CREAM BAR. // Nutrition Action Health Letter;Apr2006, Vol. 33 Issue 3, p16
The article focuses on the contents of vanilla ice cream. When it comes to health, even a low-fat ice cream bar is no match for a bowl of berries. And, truth be told, there is no way a low-fat ice cream is going to wow your taste buds like a full-fat Dove Bar. It has 320 calories and 13 grams of...