*The first frozen yogurt, soft serve Frogurt, was introduced in New England in the 1970s by dairy company H. P. Hood. In 1978, Boston ice cream chain Brigham’s introduced the first packaged frozen yogurt, called Humphreez Yogart. Around this same time, Dannon introduced another packaged frozen yogurt product called Danny.

As everything old is new again, Pinkberry and Red Mango have led the renaissance of tart frozen yogurt.

The “newcomers” are advertising their frozen yogurt as probiotic and a good source of calcium, which is to say, healthier frozen yogurt.

So TCBY did what any company would do: It reformulated most of its Fro-Yo yogurt flavors to have a healthier profile.

Super Fro-Yo is also higher in protein, vitamins A and D and calcium, and it includes seven types of probiotic bacteria. Plus, the fiber in Super Fro-Yo also serves as a “prebiotic,” or food for the healthful probiotic bacteria in the yogurt. Prebiotics increase the number of live and active cultures—a minimum of 20 billion at the point of manufacture. (Learn more about prebiotics and probiotics.)

A four-ounce serving of Super Fro-Yo has fewer than 120 calories, at least 10% of the recommended daily value (DV) of vitamin A and 20% of the recommended DV of vitamin D. Even though fro-yo is made from milk/yogurt, each serving has less than 1 gram of saturated fat. In addition, each serving provides 3 grams of fiber and 4 grams of protein.

Traditional flavors include Cake Batter, Cheesecake, Chocolate, Fat-Free Dutch Chocolate, Golden Vanilla, Old-Fashioned Vanilla, Strawberry and White Chocolate Mousse. The chain will continue to carry the regular versions of TCBY yogurt in popular flavors that can’t meet Super Fro-Yo standards, such as the higher-calorie Peanut Butter.

The chain will continue to carry no sugar-added, nonfat yogurt and dairy-free sorbets.

Super Fro-Yo is now available at TCBY’s 440 domestic locations. Find a TCBY store near you.
  

Grilling favorites: Defrost them correctly
for the juciest results. Photo courtesy
Allen Brothers.

Many of us purchase meat in advance and freeze it. There are different meat thawing techniques: on the counter at room temperature, under running water and in the microwave.

But the best and safest way to thaw meat is in the fridge. Cuts for the grill will thaw in 24 hours or less (a general guideline is 5-6 hours per pound).

Slow thawing:

How To Thaw Meat
Take the meat from the freezer, keep it in its wrapping and place it in a baking dish for the thawing process. You could use a plate, but a dish will catch raw meat juices that can drip on (and contaminate) other foods. Rinse the meat under cold water and pat dry before seasoning and cooking.

Food Safety
Bacteria grow most rapidly in the “Danger Zone,” the range of temperatures between 40°F and 140°F. They can double in number in as few as 20 minutes.

That’s why the USDA’s Meat and Poultry Hotline advises us never to leave food out of refrigeration for more than two hours. If the temperature is above 90°F, food should not be left out for more than one hour.

If you have specific questions, call the USDA Meat and Poultry Hotline at 1.888.MPHotline (1.888.674.6854), or email mphotline.fsis@usda.gov.

Also from the USDA: How Temperature Affects Food.

More ways to celebrate National Barbecue Month.

Our favorite barbecue sauce is sold on TheNibbleGourmetMarket.com: Grandville’s—so thick it’s called a “barbecue jam” instead of a barbecue sauce.

It’s a great gift for Father’s Day, in either a two-pack or all six flavors.

Use promo code DAD2011 to get a 10% discount at checkout.

For Dad, there are:

 
Just enter promotion code DAD2011 at checkout to receive your discount. The promotion is valid through June 30, 2011.

While you’re buying for Dad, you can pick up a treat for yourself.

And share the code with food-loving friends.

TheNibbleGourmetMarket.com

This poster says, “Time to have a party.”
Image courtesy CraftBeer.com.

You may not have plans to host a party next week. But May 16-22 is American Craft Beer Week, a perfect opportunity to invite friends and colleagues to a craft beer tasting. If you’re on a budget, make it a BYO and raise glasses of IPA, amber ale, stout and everything in between.

(Learn your beer types in our Beer Glossary.)

We suggest laying out a table with a dozen different craft beers, each with a card that includes the name and type of beer, location of the brewery and place of purchase—so that people can stock up on their favorites. Depending on the size of the crowd, have two or more bottles of each beer.

Then, all you need are:

How much beer can you drink “responsibly?”

Here’s a handy tool from the Brewers Association: calculate your body alcohol content based on your weight, gender, metabolic rate and other factors.

Your $20 will go a long way. Image courtesy Ad Council.

Our mom is on a diet and didn’t want any sweets for Mother’s Day. She has a sun room that’s like a greenhouse, so she didn’t want us to send cut flowers.

So we made a donation to Feeding America.

Feeding America is the nation’s leading domestic hunger relief charity. It helps to feed America’s hungry through a nationwide network of member food banks.

While desperately needy people are hungry every day, summer is an especially challenging time. For these three months, millions of kids lose access to subsidized school lunches and breakfasts.

For too many kids, these are the only meals they can rely on—and more than a few pack up their fruit or bread to take home for hungry preschool siblings.

As you think about summer vacation, ask yourself if you can manage a $20 donation, which will provide 280 meals to children and their families.

Plus, if you donate now, the ConAgra Foods Foundation will provide a matching grant to double your generosity.

Donate here.