RENEE MONTAGNE, host:
Good morning. I'm Renee Montagne.
Researchers at the University of Missouri have taken up the challenge of making ice cream healthier. The key additive is including dietary fiber, and fruits that are antioxidants. Trickier is the good bacteria known as probiotics. Bacteria can survive freezing but they tend to stick together, which can make the ice cream lumpy. Researchers licked that problem, and the Kansas City Star reports the ice cream may be offered on campus this summer.
It's MORNING EDITION. Transcript provided by NPR, Copyright NPR.