Blueberry Yoghurt Bark

Ingredients:

• 2 cups Attiki Greek Yoghurt

• 2 tablespoons honey (or to taste)

• 1/2 cup cornflakes

• 1 ripe mango, peeled and diced

• 1/2 cup pureed frsh or frozen blueberries

• 2 plums, pitted and sliced thinly

• A pinch of sea salt (optional, for contrast)

Instructions:

Prepare the Yoghurt Base:
In a large bowl, mix the Attiki Greek Yoghurt, blueberries and with honey until smooth and well-combined.

Spread the Yoghurt:
Line a baking tray or a flat dish with parchment paper. Pour the yoghurt mixture onto the tray and spread it out evenly, creating a smooth, even layer about 1/2 inch thick.

Top with Toppings:
Evenly sprinkle the cornflakes over the yoghurt base. Then, gently place the diced mango and plum slices on top. You can add them in any pattern you like or scatter them randomly.

Freeze the Bark:
Place the tray in the freezer and let it freeze for at least 4 hours or until completely firm.

Serve:
Once the yoghurt bark is frozen, break it into pieces and sprinkle with a pinch of sea salt for a little extra flavour (optional). Serve immediately or store in an airtight container in the freezer for up to a week.

This version with Attiki Greek Yoghurt will add extra creaminess and richness to the yoghurt bark. Enjoy! Let me know if you need more adjustments.