Dump a container of your favorite, probiotic-rich sweetened yogurt into your ice cream maker and churn up a frozen dessert that’s full of calcium, phosphorus, and the bacteria your digestive system thrives on. Top a scoop with antioxidant-filled frozen blueberries and sprinkle with spiced nuts — walnuts lead nuts in omega-3s, and turmeric’s a natural anti-inflammatory — for a thoroughly guilt-free indulgence.

Note: If you do not have an ice cream maker, substitute store-bought frozen yogurt.

INGREDIENTS

1 qt. vanilla yogurt
1 tbsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. black peppercorns
1 tsp. fennel seeds
1 tsp. turmeric
1/2 tsp. mustard seed
1/2 tsp. ginger
2 c. raw mixed nuts
1/4 c. corn syrup
1 tsp. orange zest
1 tsp. Sea salt
2 c. blueberries or cherries
1/4 c. sugar

DIRECTIONS

  1. Place yogurt in the bowl of an ice cream maker; process according to the manufacturer’s instructions, then freeze for 1 hour to fully solidify.
  2. Meanwhile, combine whole spices in a medium skillet over medium-low heat. Cook, shaking often, 2 to 3 minutes. Transfer to a bowl to cool completely, then grind to a fine powder using a spice grinder or a mortar and pestle. Add remaining spices, and mix well.
  3. Preheat oven to 350 degrees F, and line 2 baking sheets with parchment paper. Place nuts in a medium bowl. Add corn syrup; toss well to coat. Mix in ground spices, orange zest, and sea salt; toss to evenly coat nuts. Spread nuts on baking sheets, and roast in the oven until corn syrup is bubbly, 15 to 20 minutes. Cool completely.
  4. Meanwhile, make a fruit sauce by combining berries, sugar, and 1/2 cup water in a saucepan over low heat. Bring to a simmer; cook, stirring occasionally, about 15 minutes. Cool completely.
  5. To serve, scoop frozen yogurt into 4 bowls; top each with nuts and sauce.