Abstract: A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes lactose to glucose and galactose. This increases sweetness, reduces lactose crystallization problems and creates a greater freezing point depression. Aspartame or other high potency sweetners may be added without the need for additional bulking agents and/or bulk sweeteners.

Abstract: A reduced calorie frozen dairy dessert or frozen yogurt produced by:(a) heating a mix of milk ingredients and water to a sufficient temperature to promote the pasteurization of said ingredients;(b) cooling said ingredients and treating said ingredients with an enzyme for a sufficient period of time to reduce any inherent milk polysaccharides to their monosaccharide components;(c) heating and maintaining said ingredients at a temperature between about 70.degree. C. to about 95.degree. C. for between about 5 minutes and about 60 minutes;(d) adding a high potency sweetener and flavors to said mixture; and(e) freezing said mixture;said frozen dairy dessert not including any added sugars or bulking agents is provided. The dairy dessert is low in calories and has a superior texture.