At Aspen Leaf Yogurt, customers create custom cultured confections by mixing and matching a variety of self-serve frozen yogurt flavors and toppings. Each milky masterpiece weighs in at the register, allowing yogurt lovers to control how much they pay and how much brain freeze they'll voluntarily endure ($0.42/oz.). The well-trained machines tamely dispense more than 20 rotating flavors, including nonfat, sugar-free, and dairy-free options, and each bowl of creamy goodness provides a healthy dose of bone-building calcium and probiotics to aid digestion and boost the immune system. Complement yogurt's natural wholesomeness with a smattering of fresh fruits such as kiwi, strawberries, and banana, or heap it with candy pieces from Rocky Mountain Chocolate Factory in a decadent desecration of a postparka-season diet.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($5–$8 per loaf) that are high in fiber, free of preservatives, and crafted every day with freshly milled flour. The bread selection changes each day of the week according to a monthly schedule. Staple offerings include varieties such as honey whole wheat and cinnamon chip. For carb connoisseurs who prefer breaded delights that are easily juggled, Great Harvest bakes muffins, cookies, cinnamon rolls, and bars.
The team at Big Apple Bagels builds chewy, ring-shaped bread bites from scratch and wakes palates with steaming cups of Brewster's coffee. The menu teems with eats inspired by New York City deli fare, such as bagel-based club sandwiches and nearly a dozen styles of cream cheese—including three whipped varieties and one milked directly from a somersaulting cow. Bagel flavors range from plain and sesame, while swiss melts warm palates with gooey layers of cheese. Gourmet muffins introduce mouths to fluffy, cake-like texture kept moist—yet low in cholesterol—with soybean oil.
Yogurt Zone offers premium frozen yogurt from a self-serve bar packed with enough flavors to cover a wall, plus toppings both dry and fresh. Turn tongue periscopes over a sea of sweet and healthy combinations, sampling tastes of each low-fat and nonfat dairy delectable, including cookies n' cream, cake batter, and island coconut. Pomegranate and pineapple tart provide zippy fruit sensations to tongues in danger of scurvy, while nonfat, no-sugar-added strawberry banana packs in flavor while leaving calories waiting outside in the cold.
Coco Chocolate Lounge has more to offer than just chocolate. That's why readers of the San Antonio Express-News voted the spot Best Neighborhood Restaurant and Best Nightclub in North Central San Antonio in 2011. Though there are plentiful cacao-based desserts served, including single-origin chocolate mousse and chocolate fondue with housemade marshmallows, Chef Hector Villarreal also experiments with savory dishes. Among his creations are stone-baked pizzas topped with house-smoked brisket and venison steaks with fried okra and béarnaise sauce.
The cuisine complements decor the San Antonio Express-News called “scrumptious with plenty of chandeliers, candlelight, and plush ruby-red velvet booths and bar seating.” As the sky darkens and everybody throws away sundials that seemed cool during the day, Coco Chocolate Lounge transitions into a nightclub, and chocolate martinis, wine, and champagne flow more freely. DJs on a dance floor and an outdoor patio spin Latin music, hip-hop, and club hits until 2:30 a.m.
Growing up, Steve Kuhnau couldn’t enjoy ice-cream sundaes and peanut-butter sandwiches because of his food allergies. In a quest for a healthy alternative, Kuhnau began mixing fresh fruits and nondairy proteins, innovating an entirely new concoction—the smoothie. He and his wife began selling blended treats out of their vitamin shop in 1973, and in the decades since, hundreds of Smoothie King franchises have opened across the country.
These days, the menu brims with more than 80 smoothie flavors, which range from Slim-N-Trim Chocolate to Banana Berry Treat. Low-cal, high-protein, and vitamin-fortified varieties accommodate dietary needs and can be customized with enhancers such as probiotics and antioxidants. Dee Bailey, the former grade-school teacher who owns the Costco Center location, packs her shop with protein bars and nutritional supplements and dispenses gold stars to well-behaved patrons.
Crafting notably delectable frozen treats in small batches, Marble Slab Creamery uses high-quality ingredients and makes all of its treats and waffle cones on-site to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization.