Weet-Bix Berrymisu

Berry compote

1. Place berries, vanilla extract and honey into a small pot and cook over low to medium heat.
2. Meanwhile whisk or blend pectin and water together to create a slurry.
3. Add pectin mixture into the berries and stir to combine.
4. Continue to cook on medium heat until reduced by half and thickened to a jam-like consistency.
5. Once thickened, cool down over an ice bath.

Rooibos milk tea

1. Combine So Good almond milk and Rooibos Tea in a small pot and bring to a simmer. Set aside to cool for 5 minutes, then strain into a cup or canister with the protein powder. Stir until the protein powder has completely combined.
2. Crush Weet-Bix into a mixing bowl and pour over the tea milk. Stir to combine. Keep in a container with the lid on until it’s time to assemble.

Whipped yogurt mascarpone

1. Place all ingredients together in a mixing bowl and whisk together until smooth and thickened.

Assemble

1. In a serving bowl place a layer of soaked Weet-Bix evenly flat (¼ of the mix, about 75g per bowl).
2. Then place a layer of berry compote (roughly 75g per bowl) on top of the soaked Weet-Bix and spread flat evenly.
3. Add another layer of soaked Weet-Bix on top and spread flat evenly.
4. Lastly add 2/3 cup of whipped yogurt and spread as evenly and flat as possible.
5. Dust with freeze dried blackberry or cocoa powder until yogurt is completely covered and garnish with fresh fruits.
6. Set aside in the fridge for at least 20 minutes or overnight to enjoy the next morning.