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.

This recipe is part of our superfoods menu.

Note: If you do not have an ice cream maker, substitute store-bought frozen yogurt.
Servings: Serves 4
Ingredients
  • 1 quart vanilla yogurt
  • 1 Tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1/2 tsp. black peppercorns
  • 1 tsp. fennel seeds
  • 1 tsp. ground turmeric
  • 1/2 tsp. ground mustard seed
  • 1/2 tsp. ground ginger
  • 2 cups raw mixed nuts , such as walnuts, almonds, pecans, and cashews
  • 1/4 cup corn syrup
  • 1 tsp. finely grated orange zest
  • 1 tsp. sea salt
  • 2 cups frozen blueberries or cherries
  • 1/4 cup sugar
    • Directions
    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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