In a small bowl, combine ¼ cup heavy cream with gelatin; stir to incorporate. In a small saucepan over medium-high heat, pour in the other ¼ cup heavy cream and when it gets hot but not boiling, add the gelatin mixture. Turn off the heat and whisk for a couple minutes. Remove from the heat and transfer into a large measuring cup.
When cool off, add yogurt, condensed milk and orange zest; whisk until well blended. Place a silicone mold over a baking sheet lined with a silicone mat. Pour yogurt mixture in each mold – if don’t have one, use a baking dish.
Sprinkle on sunflower seeds evenly followed with pistachios and finally cranberries. Transfer to the fridge for 4 hours or the freezer for 2 hours. Makes 9 bars.
