Servings: Serves 4
Place yogurt in the bowl of an ice cream maker; process according to the manufacturer's instructions, then freeze 1 hour to fully solidify.
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.
Preheat oven to 350°, 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 oven until corn syrup is bubbly, 15 to 20 minutes. Cool completely.
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.
To serve, scoop frozen yogurt into 4 bowls; top each with nuts and sauce.
From the January 2010 issue of O, The Oprah Magazine
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