Abstract: A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, and at least about 0.1 weight percent of a gum selected from the group consisting of xanthan gum and locust bean gum, wherein the composition has a lactose content according to the following formula:((.SIGMA.IL)/C).ltoreq.9.0 (I)whereinI=weight percentage of mix ingredient;L=weight percentage lactose in that mix ingredient; andC=weight percentage of free water in the mix, and wherein the composition has a dextrose content according to the following formula:((.SIGMA.ID)/C).ltoreq.6.

Abstract: A soft serve frozen dessert, e.g., yogurt, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about 0.1 weight percent lecithin, at least about 0.15 weight percent pectin, at least about 0.1 weight percent xanthan gum, at least about 0.12 weight percent albumin, about 0.66 weight percent lactic acid (10%), about 64 weight percent skim milk, about 0.60 weight percent cream, about 5 weight percent nonfat dry milk, about 2 weight percent reduced lactose nonfat dry milk, about 8.5 weight percent corn syrup solids, about 16.5 weight percent high fructose corn syrup, and about 0.4 weight percent flavors.