READY IN: 20minsYIELD: 9 bars


  • 12 cupheavy cream, divided
  • 1 (1 ounce) packet unflavored gelatin
  • 2cupsvanilla yogurt
  • 1cupsweetened condensed milk
  • 1tablespoonorange zest
  • 14 cupsunflower seeds
  • 14 cuppistachios, shelled and chopped
  • 14 cupdried cranberries

  • 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.
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