What am I doing eating a frozen dessert in the middle of winter? Why am I eating something that’s 99.5% fat free? Who came up with thirty things you could top yoghurt with? Why am I asking all these rhetorical questions? I suspect the frozen yoghurt craze will dazzle us all come summer. Everyone will be talking about it. Beat the crowds and check out this Darlo’s new swish white epoxy ‘culture bar’.
Your local ‘yoghurt station’ gives you three types of super chilled yoghurt (original, pomegranate or green tea) with any number of toppings, either in a tub, or in a drink.
The toppings are all pretty impressive; they’re tasty and some have been selected based on nutritional values and stuff. I eschewed the so-called super food goji berries in favour of German organic white chocolate, passionfruit puree and coconut (mmm fat) on Original Super Chilled Yoghurt ($6.50 medium includes three toppings).
You know, I actually enjoyed it.
I moved on to the Igloo Blend ($5.95) which is pretty much a smoothie, in pomegranate yoghurt with mixed berry puree and strawberries.
It was okay, but my dining companion (the lovely nurse_nihilist who is clearly an expert in these things) blitzed it with a breakfast combination of original yoghurt with crunchy Sonoma muesli and pistachios.
Choosing toppings is the best bit - take your time!
46A Macleay Street, Potts Point
Ph: (1300) 360 881