Today Jillian went on ABC to promote Yumberi!

Freezing does not kill beneficial bacteria. It preserves them in a state of suspended animation until you eat them, at which point they warm up and resume fending off harmful bacteria and aiding with digestion.

Yogurt freezes and melts at much higher temperatures than milk, making frozen yogurt stay frozen much longer than ice cream when subjected to room temperatures.

Frozen yogurt is made in much the same way as ice cream, and it can be made at home in an ice cream maker. Yogurt replaces the cream content of ice cream, but otherwise, similar ingredients are used.

Fat-free frozen yogurts exist, but they often have even more added sugar than other varieties.

While ice cream is quite high in fat, frozen yogurt varies more widely. It has less fat than a comparable ice cream, but higher amounts of fat and substantially more calories than a comparable yogurt.

Health-wise, frozen yogurt is somewhere between real yogurt and ice cream. The protein found in frozen yogurt is often as little as a third the amount in regular yogurt, and roughly equivalent to ice cream.

Enzymes in yogurt assist in breaking down dairy, allowing many people with lactose intolerance to ingest yogurt and frozen yogurt with little or no ill effects. Yogurt also tends to have high levels of protein.

Yogurt is made by adding live bacterial cultures to milk. These bacteria release lactic acid, which thickens the milk proteins and causes them to form a mass, while guarding against non-beneficial bacteria.

Frozen yogurt is a dessert similar to ice cream, but made with yogurt rather than cream. It tends to be healthier than ice cream, so many people choose it as an alternative.