Cryogenic Bacterial Fermentation of Milk, with Fruit

Lately I've been jumping on the fro-yo (that's frozen yogurt for you) bandwagon. When before I can't tolerate the taste of yogurt, now it's become a major food group. It's the latest food fad, if you haven't noticed yet the mushrooming of different fro-yo places everywhere, much like what hot pandesal, lechon manok, pearl drinks, and boxed rice and noodles did before.

Fro-yo is supposedly fat-free, and only 90 calories per serving. That which I desperately want to believe, because if they're lying then I'm doomed. One time I got a large cup of strawberry fro-yo at Yohgurt Froz at Morato and was eating it alone I texted Pam, "Totoo bang di nakakataba to? Kahit may cheesecake?" Talk about negating your points.

I'm on a testing phase -- I try to taste all brands whenever I see one. So far my top three, in no particular order, are Yohgurt Froz, Red Mango, and White Hat. Usually I have more than one topping, varying on the nuts and cereals but always consistent on mango. I never put choco balls or Oreos or sprinkles, I feel like I'm dishonoring the fat-free-ness of it but I just couldn't help myself on the New York cheesecake chunks. They are so divine. Anyway, they only put like four tiny squares on my cup. It's not like there was a whole slice of it there. Although, it's not a bad idea.

My most unforgettable fro-yo cup was the Yohgurt Froz strawberry flavor with cheesecake bits, Triple Berry cereal, and walnuts. I ate it so fast I got a tummyache. On Monday I tried White Hat for the first time, spooning it into my mouth just as people were having gory deaths in Final Destination 4 (don't watch it, it's crap). Good thing we didn't fork out 350 bucks to watch it in 3D.