Ads
related to: unicity balance mixed berry yogurt
Search results
Results from the WOW.Com Content Network
The Yogoberry ([joɡoˈbɛɾi]) is the largest Brazilian chain of frozen yogurt and smoothie stores, founded in 2007 in Rio de Janeiro by the South Korean sisters Un Ae Hong and Jong Ae Hong. [ 1 ] The chain has more than 24 stores throughout Brazil, and two stores in Iran .
For premium support please call: 800-290-4726 more ways to reach us
In June 2006, frubes Fizzix, a carbonated yogurt snack, was released under the Yoplait brand. This "sparkling yogurt" was originally developed by Lynn Ogden, a professor in the College of Life Sciences at Brigham Young University (BYU), in 1983. Ogden obtained a patent in 1997 and finally found an interested licensor at General Mills in 2006.
In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils.
After that, the mix is cooled at a temperature of 0 to 4 °C (32 to 39 °F). Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, flavorings, and colorings are then mixed in, and the yogurt mixture is cooled at a temperature of −6 to −2 °C (28 °F).
Fruit sharbat (a popular West and South Asian drink) sometimes include yogurt and honey, too. In India, Pakistan and Bangladesh, there's lassi, a yogurt smoothie composed of crushed ice, yogurt, sugar or salt, and in some cases fruits, like mango. Pineapple smoothies made with just crushed ice and sugar are common in Southern India. Lassi or a ...
Colombo Yogurt was an American brand of yogurt first sold in 1929. It originated from a family business run by Rose and Sarkis Colombosian, Armenian immigrants who lived in Andover, Massachusetts. Yogurt was first commercially produced and sold in the United States in 1929 by the Colombosians, whose family business later became Colombo Yogurt.
A recipe for "parfait au café", a coffee-flavoured ice cream dessert made using a "parfait-mould" (un moule à parfait), was included in Le livre de cuisine by Jules Gouffé, first published in 1867, [7] and translated into English as The Royal Cookery Book by his brother Alphonse Gouffé in 1869.
Ads
related to: unicity balance mixed berry yogurt