And Now, a Frozen Yogurt Made With Liquid Nitrogen

Sugar Rush

Your daily dose of something sweet.

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[Photographs: Niko Triantafillou]

How do you sell frozen yogurt when you don't have an ice cream maker? Easy—use liquid nitrogen.

No, this isn't the latest dessert at wd~50; it's from an unassuming food market with some great Mediterranean ingredients in Midtown East, Blue Olive.

Blue Olive's Frozen Greek Yogurt is made to order and starts at $5. Most toppings are decidedly Greek, such as honey pastel, a Greek candy made with honey and sesame, or spoon sweets, a preserve in which fruits (or vegetables) are cooked with sugar and molded into compact spheres.

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For every order, Blue Olive puts two large scoops of Greek yogurt (from Kesso Foods in Queens) into a stand mixer, sets the beater running, and then pours half a pitcher of liquid nitrogen on top. In less than a minute you're eating frozen yogurt, much lighter and fluffier than store brands like Ben & Jerry's or Ciao Bella. And since the yogurt is unsweetened—there's no sugar or other additives—it's not cloying, either.

Crumbled Pistachios and Honey add sweetness and texture to the tart yogurt, a good contrast to the super-creamy full-fat yogurt and a welcome relief from skim milk Greek-style yogurts that keep popping up.

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A reduced-fat 2% yogurt with Raspberries and 72% Dark Chocolate is also excellent. Despite the chocolate it's still quite tart; the raspberry adds more sweetness along with tart touches of its own.

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The most interesting topping is a Crumbled Baklava that surprisingly doesn't turn soggy in the yogurt. Like the honey and pistachios, it adds crunch and sweetness. A touch of that chocolate would be a welcome addition, too.