| Health |

Ben & Jerry's Greek Frozen Yogurt

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

It was only a matter of time. Lunch break at the Ben & Jerry's think tank: some enterprising young person looks at her carton of Chobani, then at the freezer, then at her Chobani...and voila, Ben & Jerry's Greek Frozen Yogurt.

Greek yogurt has been all the rage (in the U.S.) since dieticians launched their attack on "regular" yogurt for being riddled with sugar and artificial flavors.

The Mediterranean version, purveyed through brands like Oikos and Chobani, has on average more protein, fewer (if any) additives, and a lower carbohydrate content.

So why not freeze it and put it on a waffle cone?

Four varieties of B&J's Greek Frozen Yogurt (raspberry chocolate chunk, peanut butter banana, blueberry graham cracker, and strawberry shortcake) are currently available in your grocer's freezer, with a fifth flavor (vanilla) sold at select scoop shops. I tried the banana peanut butter.

Admittedly, I've only eaten non-frozen Greek yogurt about a dozen times in my life, so I am far from a connoisseur. I expected a creamy texture and a relatively "clean" taste, considering the Ben & Jerry's devotion to whole ingredients from sustainable sources. (Not to say, however, everything that goes into a pint is "natural.")

And that's what I got. If you don't like banana, stay away from this flavor, which privileges fruit in its taste proportions; peanut butter appeared only in thin spirals. The absence of tartness did make me a bit suspicious. This Greek yogurt was so sweet and rich it could have easily been mistaken for ice cream.

Oh, here's why: over 20 grams of sugar per half-cup serving.

Two spoons up for this stuff, though I don't think you can swap it out for regular Greek yogurt at breakfast and still fit into your toga.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.