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Fight Inflammation with Probiotics in your Food: Plus Frozen Yogurt Bark with Berries Recipe
July 26, 2019
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Probiotics Come in Sweet Treats That Help Instead of Hurt
Did you know that probiotics and foods with anti-inflammatory properties can help with digestive distress? Yogurt is one of those foods that help balance the good and not so good bacteria in the gut and keeps the digestive system functioning properly. It also reduces inflammation, as do the colorful berries.
Berries contain antioxidants called anthocyanins. Studies show that eating berries regularly can help us stay healthy….not the ones found in ice cream or chocolate covered.
If you are lactose intolerant you might try kefir, a fermented milk drink that is nearly lactose free and has more probiotics than yogurt. When choosing yogurt products, make sure to choose those labeled with “live and active cultures” for maximum probiotic benefits.
Every now and then do you get a craving for something sweet? (Me too!) This is a great option…low calorie and lots of berries…aka…lots of probiotics and anti-inflammatory antioxidants! How’s that for a sweet treat!
Frozen Yogurt Bark with Berries
- 2 cups nonfat plain yogurt
- ¼ cup agave ( honey or maple syrup)
- ½ tsp vanilla extract
- ¼ tsp fresh lemon juice
- Pinch salt
- Strawberries, sliced
- Pecan, chopped for garnish
Line a baking sheet with wax paper and set aside. In a large mixing bowl combine yogurt, agave, vanilla, lemon juice and salt; whish until thoroughly combined. Transfer yogurt mixture to prepared baking sheet and spread to an even thickness. Top with berries and garnish with nuts. Freeze for 2-3 hours or until firm. Cut into pieces and serve. Keep in freezer.
Nutrition Information: 80 calories, 0 fat, 1 mg cholesterol, 47 mg sodium, 15 g carbohydrate, 3 g protein
Recipe source: https://diethood.com/frozen-yogurt-bark-berries/
This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Health in Columbia, S.C.
Kay promotes health and wellness, helping cardiac and diabetes patients eat their way to healthier lives. She works in consultation with the trained chefs at Providence, combining her nutrition knowledge with their food prep know-how to create delicious, healthy dishes for patients and the public. She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.
"She doesn't just give you the fish, she teaches you how to cook it."
– A Kay MacInnis fan and Providence Cooks! regular.