Yogurt is a cultured milk product, made by adding "good" bacteria to milk. These "friendly" cultures, L. bulgaricus and S. thermophilus, are what give yogurt its special properties.
Nutritional Facts
Serving Size: 1/2 Cup 83g |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| Blueberry1 |
80 |
4% |
0 |
0 |
0% |
0 |
0 |
0 |
80 |
3% |
18 |
6% |
0 |
5 |
4 |
0% |
2% |
15% |
0% |
| Cheesecake |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
5 |
80 |
3% |
23 |
8% |
0 |
16 |
3 |
0% |
0% |
10% |
0% |
| Chocolate |
110 |
6% |
5 |
0 |
0% |
0 |
0 |
5 |
90 |
4% |
24 |
8% |
0 |
20 |
3 |
0% |
0% |
10% |
2% |
| Cookies and Cream |
110 |
6% |
5 |
0 |
0% |
0 |
0 |
0 |
85 |
4% |
24 |
8% |
0 |
17 |
2 |
0% |
0% |
8% |
2% |
| Mango |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
0 |
55 |
2% |
22 |
7% |
0 |
15 |
3 |
6% |
4% |
10% |
0% |
| Mint |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
5 |
70 |
3% |
22 |
7% |
0 |
16 |
3 |
0% |
0% |
10% |
0% |
| Mixed Berries |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
0 |
55 |
2% |
22 |
7% |
0 |
15 |
3 |
6% |
4% |
10% |
0% |
| Original Blizz Tart |
90 |
5% |
0 |
0 |
0% |
0 |
0 |
0 |
60 |
3% |
20 |
7% |
0 |
13 |
3 |
2% |
2% |
10% |
0% |
| Peach |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
0 |
70 |
3% |
23 |
8% |
0 |
15 |
2 |
0% |
2% |
8% |
0% |
| Peanut Butter2 |
140 |
7% |
45 |
5 |
8% |
2 |
0 |
10 |
110 |
5% |
19 |
6% |
1 |
13 |
4 |
2% |
2% |
10% |
0% |
| Pecan Praline |
110 |
6% |
0 |
0 |
0% |
0 |
0 |
5 |
85 |
4% |
23 |
8% |
0 |
16 |
3 |
0% |
2% |
15% |
0% |
| Pistatchio |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
5 |
85 |
4% |
22 |
7% |
0 |
16 |
3 |
0% |
0% |
10% |
0% |
| Piña Colada |
120 |
6% |
0 |
0 |
0% |
0 |
0 |
0 |
60 |
3% |
22 |
7% |
0 |
16 |
3 |
6% |
4% |
10% |
0% |
| Peppermint |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
5 |
70 |
3% |
22 |
7% |
0 |
15 |
3 |
0% |
0% |
10% |
0% |
| Pomegranate |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
0 |
55 |
2% |
22 |
7% |
0 |
15 |
3 |
6% |
4% |
10% |
0% |
| Pumpkin |
110 |
6% |
0 |
0 |
0% |
0 |
0 |
0 |
95 |
4% |
22 |
7% |
0 |
15 |
3 |
4% |
2% |
15% |
0% |
| Raspberry1 |
70 |
4% |
0 |
0 |
0% |
0 |
0 |
0 |
80 |
3% |
17 |
6% |
0 |
5 |
4 |
0% |
2% |
15% |
0% |
| Strawberry |
90 |
5% |
0 |
0 |
0% |
0 |
0 |
0 |
70 |
3% |
20 |
7% |
0 |
14 |
3 |
0% |
4% |
10% |
0% |
| Strawberry Banana1 |
80 |
4% |
0 |
0 |
0% |
0 |
0 |
0 |
80 |
3% |
18 |
6% |
0 |
6 |
4 |
0% |
2% |
15% |
0% |
| Vanilla |
100 |
5% |
0 |
0 |
0% |
0 |
0 |
5 |
75 |
3% |
20 |
7% |
0 |
14 |
3 |
0% |
0% |
10% |
0% |
1-No Sugar Added
2-Low Fat
Percent Daily Values are based on a 2000 calorie diet. Information based on daily values is rounded according to the FDA guidelines.
This information has been calculated by one, or a combination of the following sources. 1) Supplier Information, 2) Certain published data, or 3) In-house analysis. This information is furnished without warranty, expressed or implied. No legal responsibility is assumed for the use of, or reliance on, this data. As additional information becomes available, the nutritional values for the product are subject to change.
Allergen Info: Our yogurt is processed in a facility that also processes wheat, soy, dairy, tree nuts, and peanuts.
Blizz Frozen Yogurt is made with the highest quality ingredients, and the secret recipe was specially blended for a smooth and creamy taste.
Our frozen yogurts are carefully crafted to contain high levels of beneficial live and active yogurt cultures. These cultures are probiotic and must be present in the intestinal tract of the human body to
insure proper balance needed for digestion and good health.
Blizz yogurt cultures include: S. Thermophilus, L. Bulgaricus, L. Lactis and L. Acidophilus. Blizz Frozen yogurt is never heat treated after culturing. All this attention to quality ensures that
you receive the healthy benefits of the living yogurt cultures in a creamy delicious frozen dessert.
Yogurt is a nutrient-dense food that meets a wide variety of nutritional needs at every stage of life. Like most dairy products, yogurt is a good source of protein - an average 8-ounce serving contains
between 8 and 10 grams of protein, or 16 to 20 percent of the Daily Recommended Value (DRV). In fact, after culturing, the amount of protein in yogurt often exceeds that of fluid milk. Yogurt is also an
excellent source of calcium. Some yogurts contain up to 35 percent of the Recommended Daily Intake (RDI) for calcium. Most standard serving sizes of yogurt contain slightly more calcium than do equivalent
servings of milk. Yogurt is low in fat and high in certain minerals and essential vitamins, including riboflavin B2, Vitamin B12, phosphorous and potassium.
Many people eat yogurt for its health benefits, because yogurt is more than a delicious, nutritious food. Yogurt with live, active cultures can:
- Help to overcome lactose intolerance
- Aid digestion of milk protein
- Help prevent and combat digestive tract infections
The words "live and active cultures" refer to the living organisms - Lactobacillus bulgaricus and Streptococcus thermophilus - which convert pasteurized milk to yogurt during fermentation. Currently,
researchers are exploring how live and active culture yogurt may have a beneficial effect on the immune system, the potential to lower cholesterol, and how it may help combat certain types of
cancer-causing compounds, particularly in the digestive tract.
In recent research, other exciting effects have been observed and are currently being studied. They include:
- The possibility that yogurt can help boost the immune system
- An indication that yogurt may be useful in lowering serum cholesterol
- Yogurt's potential in the prevention and management of certain cancers
- Help to overcome lactose intolerance
In addition, yogurt is a good source of:
- Protein
- Calcium
- Potassium
- The vitamins B12 and Riboflavin
