In a classic ’60s TV commercial, a wife asks her husband, “What was wrong with the chicken?” He answers simply, “It’s not steak.”

For years, frozen yogurt has had a similar problem. It’s not ice cream. It doesn’t have the same creamy texture and mouthfeel. Or in trying to mask the lack of fatty richness, it goes overboard with sweetness.

But trying to get frozen yogurt right is a noble cause. Making a satisfying frozen treat with fewer calories, less fat and—more important—less saturated fat than ice cream has been the holy grail of many companies. Some have come close, making frozen yogurts that aren’t bad when you want something cold, creamy and sweet without going crazy caloriewise and fatwise. But ultimately, at least for us, they still leave us craving ice cream. Finally, we think, Häagen-Dazs has gotten it right. Continue reading “Two frozen yogurts from one maker do two very different things, deliciously” →