Blueberry "Cheesecake" Breakfast Bowl

I chose to embark on a new culinary journey to find a way to convert the popular cookies and yogurt cheesecake recipe into a healthier version that retains all the delicious flavors while boosting its nutritional value. The original recipe has gained popularity for its irresistible taste and attractive presentation, but I needed to make some adjustments. This healthier version of the viral cookies and yogurt cheesecake recipe not only satisfies cravings but also supports a nutritious lifestyle.

You can serve this dish as a grab-and-go breakfast or as a healthy dessert. Get creative and turn this into a lemon-blueberry "cheesecake" bowl by topping it with a sprinkle of fresh lemon zest. Replace the blueberries with strawberries or raspberries to switch things up. This recipe is gluten-free, and can be made dairy-free too. Dessert for breakfast? Yes please!

Ingredients:

• 1 cup organic plain Greek yogurt (or coconut yogurt if dairy-free)

• 12 Simple Mills Honey & Cinnnamon Sweet Thins (Simple Mills brand)

• 1/3 cup organic frozen wild blueberries

• 1 tsp pure vanilla extract

• 1 tsp raw honey (optional)

Directions:

1. Place Greek yogurt in a small bowl and stir in the vanilla extract.

2. Dip the cinnamon sweet thins into the yogurt, ensuring they are coated evenly and vertically.

3. Sprinkle the frozen wild blueberries on top.

4. Leave in the refrigerator overnight to allow the berries to thaw completely.

5. Drizzle with honey before serving.