Yogurt Bark for TTC with recipe

 Photo credit and food styling: My three-year-old daughter

Photo credit and food styling: My three-year-old daughter

I am on a dairy roll for some reason.  Maybe because my daughter recently opened all of the containers of yogurt in our fridge to see which one she likes best, and I am looking for ways to use up the sampled containers.  Maybe it is because I think dairy has gotten a bad rap and there are a lot of benefit to dairy consumption when TTC like:

1. The iodine, calcium, and Vitamin D it provides to get your body baby-ready

2. The research that links consumption of full-fat dairy to improved fertility outcomes for women with ovulatory infertility

3. Although milk contains natural sugar, it also contains fat (if not choosing skim) and protein.  That combination of macronutrients allows milk to be a great addition to a diet when trying to maintain good blood glucose control (a goal for improved fertility)

4. Choosing milk produced form cows who are grass-fed can provide you with Vitamin K2. This vitamin is not always found in a prenatal vitamin and plays a role in regulating where calcium ends up in the body.  Vitamin K2 intake in pregnancy plays a role in baby's bone development. 

I decided to make some yogurt bark with some of my open containers and make it TTC friendly.  It is bump and postnatal-friendly too, but I had the goals of TTC in mind during the creation.  (I like how I use the word creation like this is some award-winning recipe.  Three ingredients and three steps with no cooking, y'all).  I used full-fat yogurt that contains probiotics (different brands because I had to use them up), organic blackberries (they were going to go bad soon too!), and pistachios.  My three-year-old daughter was my sous chef.

 

STEPS

1. Line baking sheet (or something like a baking sheet) with tin foil (parchment paper would work too).  Spread the yogurt in a thin layer over the foil.  We used Siggis Lingonberry and Strawberry yogurt mixed with TJ's full-fat vanilla bean.  If TTC I suggest using full-fat yogurt.  (NOTE-if you are a man and TTC, I suggest using fat-free yogurt).  

Pic below is of my special helper "sampling" the yogurt (she used a clean spoon for the next step of the recipe BTW).  

IMG_3051.jpeg

 

2. Sprinkle Pistachios and berries over the yogurt, cover, and freeze overnight

 

3. Break bark apart and enjoy!  We actually ate it with breakfast and it was like having ice cream first thing in the morning.  

My daughter thinks she is a food photographer and insisted on taking a pic of the end product.  Check out her toenails in the pic below :). 

 

 My daughter thinks she is a food photographer and insisted on taking a pic of the end product.  Check out her toenails in the pic :).   Fancy!

My daughter thinks she is a food photographer and insisted on taking a pic of the end product.  Check out her toenails in the pic :).   Fancy!

You can add whichever toppings you want.  

I chose pistachio meat because I love the taste of the nut with the yogurt, and they are lightly salted so it enhances the sweetness of the yogurt without adding a lot of sugar.  They also naturally contain Coenzyme Q10, which may improve egg quality.  They are also high in a ton of nutrients like magnesium, healthy fats, copper, and Vitamin B6. They also contain the amino acid L-Arginine that may be linked to improved fertility by increasing blood flow to the uterus in limited studies.  Raw, unroasted pistachios are usually my first-choice, but I used what I had on-hand.

The blackberries were added primarily because they were going to go bad if I didn't use them!  Also, they are packed with antioxidants to help protect the reproductive organs, among other benefits.  Blackberries also contain folate, which is a well-known nutrient that should be consumed in adequate amounts at least 3 months before conception to prevent neural tube defects once you become pregnant. 

Bon Appetit!

Lauren ManakerComment