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Frozen yogurt with apricot and probiotic cultures; typically sweetened.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Frozen Apricot Probiotic Yogurt (150 g) has 218 calories. That works out to 145 calories per 100 g. It contains 38.3 g of carbs, 6.3 g of protein, 4.8 g of fat and 0.9 g of fiber. Its 0.5 µg of B12 covers 22% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 150 g
218
KCAL / 150G
Carbs
38.3g
· 14% DV
Protein
6.3g
· 13% DV
Fat
4.8g
· 6% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 11% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 3 g | 15% |
| Trans fat | 0.15 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 38.3 g | 14% |
| Fiber | 0.9 g | 3% |
| Protein | 6.3 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 150 g | 218 kcal |
| 1 piece (small) | 60 g | 87 kcal |
| 1 serving (small) | 75 g | 109 kcal |
| 1 piece (medium) | 90 g | 131 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (small) | 100 g | 145 kcal |
| 1 serving (medium) | 125 g | 181 kcal |
| 1 serving (large) | 180 g | 261 kcal |
| 1 cup (large) | 200 g | 290 kcal |
Calculated from 145 calories per 100 g.
Frozen Apricot Probiotic Yogurt is a chilled dessert made from yogurt with apricot and probiotic cultures, then frozen for serving. It is typically sweetened, so it is best thought of as a yogurt-based treat rather than plain yogurt.
Some probiotic cultures can remain alive after freezing, but freezing and storage may reduce their numbers. The amount depends on the product and its cultures, so Frozen Apricot Probiotic Yogurt should not be assumed to deliver a specific probiotic dose.
Blend yogurt with ripe apricot or apricot purée, sweeten if needed, and freeze the mixture in a shallow container. Stir it periodically for a smoother texture, or use an ice-cream maker; homemade freezing does not guarantee that probiotic cultures remain active.
Frozen Apricot Probiotic Yogurt is a type of frozen yogurt, but recipes and textures vary. Some versions are tangier and softer than ice cream, while others are sweet and creamy; the word “probiotic” alone does not tell you how many live cultures remain.
Not necessarily: Frozen Apricot Probiotic Yogurt is dairy-based, and freezing does not remove lactose. Yogurt can be easier for some people to tolerate than milk, but lactose levels vary; choose a clearly labelled lactose-free version if you need to avoid lactose.
Let Frozen Apricot Probiotic Yogurt soften briefly in the refrigerator or at room temperature until it is scoopable. Avoid heating it to speed up thawing, since warmth can make the texture watery and may encourage bacteria to grow if it is left out.
Frozen Apricot Probiotic Yogurt can be part of breakfast, but a sweetened dessert portion may not keep you full on its own. Pair it with filling foods such as oats, nuts, or eggs rather than relying on it as a complete meal.
Chopped pistachios, almonds, granola, or fresh berries pair well with Frozen Apricot Probiotic Yogurt and add contrasting texture. Start with unsweetened toppings, since extra honey, syrup, or candy can make an already sweet yogurt dessert much sweeter.
It may provide live cultures if they survive processing and frozen storage, but Frozen Apricot Probiotic Yogurt is not a treatment for digestive problems. Check whether the product identifies live cultures, and ask a clinician if you have a condition or take medication that affects your diet.
Frozen Apricot Probiotic Yogurt can turn icy when water separates from the yogurt or when ice crystals grow during storage. Keep it tightly covered and avoid repeated thawing and refreezing; stirring during homemade freezing also helps create a smoother texture.
Vitamins
B12
0.52µg · 22% DV
B2
0.26mg · 20% DV
B5
0.52mg · 10% DV
Biotin
2.25µg · 8% DV
Minerals
Phosphorus
150mg · 21% DV
Calcium
180mg · 18% DV
Iodine
23µg · 15% DV
Selenium
5.25µg · 10% DV
Potassium ⭐
263mg · 8% DV
Sodium
83mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 218 calories in 1 cup (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Frozen Apricot Probiotic Yogurt combines yogurt with apricot and is typically sweetened before being frozen into a spoonable dessert. It brings together yogurt’s gentle tang and the fruit’s soft, fragrant sweetness. Straight from the freezer it can be quite firm; let it stand briefly for a smoother, creamier texture.
It works as a snack or a light dessert, served in a cup on its own or with fresh fruit and a small handful of nuts. It is not especially high in protein for a yogurt-based treat: a 100 g portion has 4.2 g of protein, while much of its carbohydrate comes from the sweetened fruit-and-yogurt mixture. For a less sweet serving, pair it with unsweetened fruit rather than adding syrup or extra toppings.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3g
MONOUNSATURATED
1.27g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.