Question: How much fat is in yogurt?
About the article "Yogurt", section "Nutritional value and health benefits".

Candidate passages:
Frozen yogurt (also spelled frozen yoghurt; also known by the tradenames FroYo and Frogurt) is a frozen dessert made with yogurt and sometimes other dairy products.
It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream).
It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve.
Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA) but is regulated by some states.
Frozen yogurt may or may not contain live and active bacteria cultures. 
Soy yogurt may have a slight beany soy taste when made directly from freshly prepared soy milk, but this is less pronounced in shop-bought soy yogurt and in soy yogurt made from commercial soy milk.
Soy yogurt contains less fat than yogurt made with whole milk.
This amounts to about 2.7% (the same percentage as soy milk), versus 3.5% in dairy yogurt.
However, dairy yogurt can be made with 2%, 1%, or fat-free milk, and soy yogurt can also be made from reduced-fat soy milk. 
Yogurt Mountain is a division of Books-A-Million acquired on April 1, 2010.
According to the press release, "Yogurt Mountain, an exciting self serve yogurt concept features 16 rotating flavors all of which are fat free or low fat and offers over 50 toppings for consumers to choose from.
Yogurt Mountain's stores cater to the growing trend in healthy foods in a unique and entertaining environment."
Yogurt Mountain currently operates over 30 locations in 14 states. 
Frozen yogurt usually consists of milk solids, some kind of sweetener, milk fat, yogurt culture ("Lactobacillus bulgaricus" and "Streptococcus thermophilus" are common cultures), natural or artificial flavorings, and sometimes natural or artificial coloring.
Milk fat comprises about 0.55-6% of the yogurt.
Added in quantities inversely proportional to the amount of milk solids, the milk fat lends richness to the yogurt.
Milk solids account for 8-14% of the yogurt's volume, providing lactose for sweetness and proteins for smoothness and increased resistance to melting.
Cane or beet sugar provides 15-17% of the yogurt's ingredients.
In addition to adding sweetness, the sugar increases the volume of solid ingredients in the yogurt, improving body and texture.
Animal gelatin and/or vegetable additives (guar gum, carrageenan, etc.)
stabilize the yogurt, reducing crystallization and increasing the temperature at which the yogurt will melt.
This stabilization ensures that the frozen yogurt maintains a smooth consistency regardless of handling or temperature change.
Major companies often use assembly lines specifically dedicated to frozen yogurt production.
The milk products and stabilizing agent(s) are combined and homogenized.
At 32 °C, the yogurt culture is added.
The mix remains at this temperature until it sets and is ready for cooling.
After that, the mix is cooled at a temperature of 0 to 4 °C.
Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours.
Sweeteners, flavorings, and colorings are then mixed in, and the yogurt mixture is cooled at a temperature of -6 to -2 °C.
To create extra volume and smooth consistency, air is incorporated into the yogurt as the mixture is agitated.
When a sufficient amount of air has been incorporated into the product, the yogurt is rapidly frozen to prevent the formation of large ice crystals, and stored in a cold place to be shipped.
Frozen yogurt can be made in a soft serve freezer in much the same way as soft ice cream; Frozen yogurt mix is sold in powder form that needs to be mixed with water or liquid form ready to pour into a soft serve machine.
A mix with high fat or low fat content can be chosen, and the amount of air introduced into the soft serve frozen yogurt is variable.
The higher the level of fat, the more air the yogurt can absorb; and the more air that is introduced into the mix as it freezes, the creamier the product will taste. 
In sauces which include milk or yogurt, overheating often causes curdling.
The higher the fat content, the less likely curdling is.
Strained yogurt used in sauces also curdles only with difficulty.