{"id":13037,"date":"2012-03-17T18:46:20","date_gmt":"2012-03-18T00:46:20","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=13037"},"modified":"2026-04-05T18:28:08","modified_gmt":"2026-04-06T00:28:08","slug":"the-chill-zone-frozen-yogurt-bernalillo-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=13037","title":{"rendered":"The Chill Zone Frozen Yogurt – Rio Rancho, New Mexico"},"content":{"rendered":"
\n
\"\"
The Chill Zone, Bernalillo’s Home for Quality Frozen Yogurt<\/span><\/figcaption><\/figure>\n

Returning to the United States in 1985 after my first year in England, there were two things that surprised me.\u00a0 The first was the difficulty of getting used to driving on the “Yank” side of the road again.\u00a0 Driving on the “wrong” side had required a high state of alertness and conscious thought until it had become a habit.\u00a0 Expecting to transition easily upon my return to the fruited plain, my concentration waned until I found myself driving toward several cars on their<\/em> side of the street (talk about road rage).\u00a0 The second surprise was the sheer volume of frozen yogurt shops in Chicago and Las Vegas where I spent three weeks before returning to England.\u00a0 <\/span><\/p>\n

Frozen yogurt was no stranger to me.\u00a0 I lived in Massachusetts in 1978 (where some of the country’s very best ice cream is made) when the very first packaged frozen yogurt was introduced.\u00a0 At its inception yogurt was marketed as a healthier, less caloric alternative to ice cream, but it wasn’t an immediate hit because of its lip-pursing tartness.\u00a0 Manufacturers went back to the drawing board, modified their recipes to include more sugar and yogurt began to take off.\u00a0 By 1986, sales of yogurt reached $25 million.\u00a0 Yogurt shops, it seemed, were to be found at every shopping center in Chicago.<\/span><\/p>\n

\"\"
The interior of the Chill Zone<\/span><\/figcaption><\/figure>\n

Today ice cream has competition not only from yogurt, but from such frozen desserts as sherbet, flavored ice, gelato, sorbet, frozen custard and more.\u00a0 In the United States, it’s a market analysts predict to approach $30 billion in 2012, an all-time high.\u00a0 Ice cream still accounts for nearly 60 percent ($13.8) of the frozen dessert market, but frozen yogurt continues to carve steadily into ice cream’s dominant market share.\u00a0 This can be attributed as much to creative new flavors as to the American consumers desire for healthy dessert options.\u00a0 <\/span><\/p>\n

While visiting a relative in Tucson, Cathy Awe, the founder and owner of Bernalillo’s Chill Zone, began to recognize the potential of a self-serve yogurt shop.\u00a0 She studied the option of franchising, but determined most New Mexicans have probably not heard of the popular yogurt shops sweeping California.\u00a0 In creating her yogurt shop’s identity, Cathy jokes that it was a family affair.\u00a0 Her son came up with the name, her daughter designed the shop’s logo and her husband provided the financing.\u00a0 Since opening in September, 2010, the Chill Zone has done so well that Cathy is in the process of launching a second shop, this one on the burgeoning intersection of Unser and Southern.<\/span><\/p>\n

\"\"
New York Cheesecake on top and Strawberry Lemonade Sorbet at bottom with assorted toppings<\/span><\/figcaption><\/figure>\n

The Chill Zone features a line-up of more than twenty self-serve yogurt flavors, four of which are standard and the remainder of which are rotated in and out.\u00a0 The four standards, retained because of their popularity, are Chocolate Classic, New York Cheesecake, Vanilla NSA (no sugar added) and Pomegranate Raspberry Tart.\u00a0 Only the vanilla has no sugar added, but other flavors contain only a moderate amount, are fat-free and are\u00a0low in calories.\u00a0\u00a0Other flavors such as pumpkin (for Thanksgiving) will be brought in to celebrate holidays, seasons or themes.\u00a0 Vanilla remains the most popular flavor.\u00a0 <\/span><\/p>\n

While the yogurt itself may be a healthier alternative to ice cream, the toppings bar is an indulgence of plenty\u00a0which can add calories to the yogurt and pounds to the waistline.\u00a0 Toppings range from fresh fruits such as raspberries, blueberries and strawberries to sweet confections such as iced animal crackers, Oreos and vanilla wafers.\u00a0 Candy toppings include candy corn, whoppers, peanut and plain M&Ms, Reese’s peanut butter and more.\u00a0 <\/span><\/p>\n

\"\"
Georgia Peach and Root Beer Yogurt topped with an assortment of sweet goodness<\/span><\/figcaption><\/figure>\n

The objects of my gustatory affections during my inaugural visit were the New York Cheesecake<\/em> yogurt and Strawberry Lemonade Sorbet<\/em> with plenty of toppings piled on.\u00a0 The yogurt and sorbet were so good they rendered the toppings wholly unnecessary (besides that, frozen M&Ms aren’t that good).\u00a0 The strawberry lemonade sorbet was especially refreshing, an 80-calorie, no-fat nearly guilt-free treat with only 21 grams of carbohydrates.\u00a0 If you’ve ever lamented how cloying strawberry lemonade can be, you’ll appreciate the tart sweetness of this sorbet.\u00a0 <\/span><\/p>\n

The Chill Zone is a sure cure for summer’s swelter, but is sure to please any time of year, especially with the promise of a healthy, low-calorie indulgence that tastes great and won’t break the bank.
\n<\/span><\/p>\n

The Chill Zone
\n<\/strong>4320 Ridgecrest Drive, S.E., Suite B-1
\nRio Rancho, New Mexico<\/strong>
\n(505) 404-0508\"\"<\/a><\/span>
\nWeb Site<\/a><\/strong>
\nLATEST VISIT<\/strong>: 17 March 2012
\n1st VISIT<\/strong>:\u00a0 1 October 2011
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $
\nBEST BET<\/strong>: New York Cheesecake Yogurt, Strawberry Lemonade Sorbet, Red Velvet Cake, Root Beer, Georgia Peach<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Returning to the United States in 1985 after my first year in England, there were two things that surprised me.\u00a0 The first was the difficulty of getting used to driving on the “Yank” side of the road again.\u00a0 Driving on the “wrong” side had required a high state of alertness and conscious thought until it had become a habit.\u00a0 Expecting to transition easily upon my return to the fruited plain, my concentration waned until I found myself driving toward several cars on their side of the street (talk about road rage).\u00a0 The second surprise was the sheer volume of frozen yogurt shops in Chicago and Las Vegas where I spent three weeks before returning to England.\u00a0 Frozen yogurt was no…<\/p>\n","protected":false},"author":1,"featured_media":47008,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[141,5631,265],"tags":[],"class_list":["post-13037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-mexico","category-very-good","category-rio-rancho"],"yoast_head":"\nThe Chill Zone Frozen Yogurt - 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