Granola and frozen-yoghurt bars

Ingredients:

Compote:

• 2 tubs (300g) fresh or frozen blueberries
• 3-4 Tbsp (45-60ml) honey
• Grated peel of 1 lime(optional)

• 1 tsp (5m) vanilla essence
• 2½ cups (625ml) PnP double-cream plain yoghurt
• 2 cups (120g) PnP granola of choice
• ⅕ cup (50g) butter, melted
• Fresh blueberries, for serving
• Fresh mint, for serving (optional)

Method

1. Simmer compote ingredients in a saucepan for 5 minutes.
2. Cool and add vanilla.
3. Mix half the yoghurt with the compote until well combined.
4. Mix granola with a little butter and spread out thinly over the base of a 25cm x 18cm tray.
5. Spread yoghurt compote mixture on top and swirl in the remaining yoghurt.
6. Freeze until solid.
7. Cut into bars and serve with fresh berries and mint, if using.