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Yogurt-based frozen dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Yogurt gelato has 160 calories. It contains 24.5 g of carbs, 4.2 g of protein, 5.2 g of fat and 0 g of fiber. Its 0.4 µg of B12 covers 16% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
160
KCAL / 100G
Carbs
24.5g
· 9% DV
Protein
4.2g
· 8% DV
Fat
5.2g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 10% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 160 kcal | |
| Total fat | 5.2 g | 7% |
| Saturated fat | 3.1 g | 16% |
| Trans fat | 0.12 g | |
| Sodium | 58 mg | 3% |
| Total carbohydrate | 24.5 g | 9% |
| Fiber | 0 g | 0% |
| Protein | 4.2 g | 8% |
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 serving (medium) | 100 g | 160 kcal |
| 1 tablespoon (small) | 18 g | 29 kcal |
| 1 ounce (small) | 28 g | 45 kcal |
| 2 tablespoon (double) | 36 g | 58 kcal |
| 1 piece (mini) | 60 g | 96 kcal |
| 100 g | 100 g | 160 kcal |
| 2 piece (double) | 120 g | 192 kcal |
| 1 cup (medium) | 130 g | 208 kcal |
| 1 serving (large) | 150 g | 240 kcal |
Calculated from 160 calories per 100 g.
Yogurt gelato is a frozen dessert made with yogurt, usually combined with milk, sugar and sometimes cream. Yogurt gives it a tangier flavor than many milk-based gelatos, while the churning method helps create a dense, smooth texture.
No, the terms do not always mean the same thing. Yogurt gelato is made in a gelato style, typically with a dense texture, while frozen yogurt is generally presented as a yogurt-based frozen dessert. Recipes and production methods vary.
Yogurt gelato contains yogurt, which adds a tangy flavor; regular gelato is more commonly based on milk and cream. Both can vary in sweetness and texture depending on the recipe, so the difference is not always obvious from appearance alone.
Yogurt gelato is usually made with yogurt, milk, sugar and sometimes cream. Fruit versions may include fruit purée or pieces. The exact ingredients vary by recipe and product, so yogurt gelato is not necessarily made from yogurt alone.
Not necessarily. Freezing and processing can affect the live cultures in yogurt, and some products may not contain active cultures at all. Check the product information if live cultures are important to you.
Not automatically. Yogurt gelato can still contain added sugar and cream, so its yogurt base does not by itself make it a healthier choice. Compare the ingredients and enjoy it as a dessert in a portion that suits you.
Many yogurt gelatos contain lactose because they are made with dairy. Choose a version specifically made with lactose-free ingredients if you are lactose intolerant; using yogurt does not make the dessert lactose-free.
Fresh berries, stone fruit, fruit sauces, honey and chopped nuts pair well with yogurt gelato. The tangy yogurt flavor works particularly well with sweet fruit, while rich toppings such as chocolate or caramel make the dessert sweeter.
Yes. Blend yogurt with milk and sugar, then churn the mixture in an ice-cream maker for a smooth texture. Without a machine, freeze it in a shallow container and stir it regularly to reduce ice crystals.
Do not refreeze yogurt gelato that has melted and sat at room temperature for an extended time; that can create a food-safety risk and spoil its texture. If it has only softened briefly in the refrigerator, eat it promptly.
Vitamins
B12
0.38µg · 16% DV
B2
0.18mg · 14% DV
B5
0.38mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
112mg · 16% DV
Calcium
140mg · 14% DV
Iodine
9µg · 6% DV
Potassium ⭐
190mg · 6% DV
Sodium
58mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 160 calories in 100 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.
Yogurt gelato brings the dense, smooth style of Italian gelato together with yogurt’s gentle tang. It is made with yogurt, milk and a sweetener, sometimes with fruit or other flavourings mixed in. The result is usually creamier than ordinary frozen yogurt, yet brighter and less rich in taste than many classic gelato flavours.
Enjoy it in a small bowl or cone, or pair it with fresh fruit, berries or a shot of espresso. At 160 calories and 4.2 g of protein per 100 g, it offers some protein but is still best thought of as a dessert. For a lighter topping, choose fruit rather than a sugary sauce.
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.
Low
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.