How can something that is 81 percent water taste so good? After friends tipped us off to Muchi Muchi Yogurt, a dessert shop at 4821 West 95th Street in Oak Lawn, at Cicero Avenue, I did some research. I've always thought yogurt was every bit as good as ice cream. I couldn't tell the difference. But when you do research on yogurt, it's pretty scary. Yogurt is produced by bacterial fermentation of milk, which gives yogurt its texture and characteristic tart flavor. It is 81 percent water, 9 percent protein and 5 percent fat. It is a rich source of Vitamin B12 and riboflavin. Well, you forget all of that stuff when you enter Muchi Muchi. It is the latest addition to the Evergreen Park/Oak Lawn/95th Street ice cream corridor. Our friends take their granddaughters to Muchi Muchi frequently to celebrate birthdays and any occasion that calls for ice cream, yogurt, smoothies and desserts. They rotate their flavors and toppings on a regular basis. But the most popular flavors, at last count, are California tart, chocolate, cookies and cream, passion fruit, caramel, cheesecake, mango, kiwi, strawberry, mixed jelly, watermelon, French vanilla and tropical fruit sherbet. Everything is fresh. Just when you think you've found the best flavor of all, you discover another one that tastes even better. It makes you forget all that research about "bacterial fermentation" and concentrate on the tart flavor and sweet toppings. Muchi, Muchi, welcome to the neighborhood.
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