Ingredients:

Eggnog Blancmange

• 400ml Koko Kids Milk
• 70ml Maple syrup
• 1.5g each of cinnamon and nutmeg
• 45g cornflour

Honeyberry Syrup

• 20g Freeze-dried honeyberries (or any berry of your choice)
• 100g Sugar
• 50g Water

Yogrt! Crunch

• 150g Koko Greek Yogrt!
• 20g Soaked honeyberries

Method:

Eggnog Blancmange

1. In a saucepan combine the milk, spices and maple syrup, then bring to the boil.
2. Dilute the cornflour in a bit of water then whisk in to the milk and thicken by bringing back to the boil
3. Pour into moulds/dishes then allow to cool and set in the fridge.

Honeyberry Syrup

1. In a saucepan dilute the sugar into the water and then add the honeyberries and bring to a simmer. Then remove from the heat and allow to chill.
2. Then drain the liquid and reserve the berries.

Yogrt! Crunch

1. In a bowl mix the Yogrt! and the berries so that a swirly mix is achieved
2. Spread the mix out onto a tray for a dehydrator or baking tray then dry at 40c for 36 hours in a dehydrator or in the oven at 50°c for 8 hours.
3. Break into shards.