Ingredients
Preparation
Preparation
Preheat the oven to 175°C, at the fan-forced setting.
Place 2 greaseproof sheets in a 20×25cm baking tray.
Melt the butter, then mix and stir with the honey and the rest of the bar mixture ingredients.
Pour the mixture in a baking tray and press with a spatula—or your hands—to ensure that it has spread uniformly.
Bake for 8-10 minutes, in the middle of the oven, until golden.
In a deep dish, add some cold water and the gelatin sheets, and let them soak for a few minutes.
In the meantime, beat the raspberries and condensed milk in a blender.
Take 100ml from the mix, heat it gently in a small pan (or microwave oven) and mix in the gelatin sheets until they melt, ensuring that you have first strained them to remove excess water.
Pour the heated mixture back in the blender, add the yoghurt and beat.
Pour the yoghurt mousse in the baking tray with the granola mixture and place in the fridge for 3-4 hours until it sets.
Remove the dessert from the tray with a spatula and by carefully lifting the greaseproof sheets, and place it in a large serving platter.
If this proves difficult, then you can cut the dessert in portions, while still in the tray.
With a peeler, sprinkle white chocolate flakes on the yoghurt mousse and add the raspberries.
(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)