A protein-fortified frozen dessert formulation and the process for making itare described. In particular, a sweetmix of 10-20% w/w sugar, 0-10% w/w flavouring, 0-20% w/w fat, 10-15% w/w milksolids, 0-11% w/w protein and 50-65% w/wwater is prepared, preheated, pasteurized, homogenized and aged. The agedsweet-mix is then blended with yogurt and optionallymore protein prior to freezing. Alternatively, a mix of 10-20% w/w sugar, 0-10% w/w flavouring, 0-20% w/w fat, 10-15% w/w milksolids, 5-15% w/w protein, 5-20% yogurt and 50-65% w/w water is prepared,preheated, pasteurized, homogenize and aged andfrozen to a low target overrun.
