Cannoli Yogurt Crunch Bowl

• 180 g (about 3/4 cup) — Plain nonfat Greek yogurt
• 100 g (about 1/2 cup) — Low-fat cottage cheese (2% milkfat)
• 50 g, peeled and diced — Fresh orange
• 30 g — Plain oat granola, labeled wheat-free and nut-free
• 10 g, chopped — Raw shelled pistachios
• 3 g (about 1 tsp) — Unsweetened cocoa powder
• 5 g (1 tsp) — Pure maple syrup
• 2 g (about 1/2 tsp) — Pure vanilla extract
• 0.3 g (about 1/8 tsp) — Ground cinnamon

Method

1. 1Make the cannoli-style creamMash the cottage cheese firmly with a fork for 60 seconds.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Fold in the Greek yogurtFold in the Greek yogurt, vanilla, and cinnamon for 30 seconds until creamy with only tiny curds remaining.30 secLook for: The cream is thick, evenly vanilla-specked, and has no curds larger than a peppercorn.Safety: Keep both dairy ingredients at 40°F or colder and use clean utensils.
3. 3Measure ingredients: Mix the cocoa ribbonMeasure cocoa powder and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the cocoa ribbonStir cocoa, maple syrup, and 5 g warm water for 30 seconds until glossy and free of dry cocoa pockets.30 secLook for: The cocoa sauce falls from the spoon in a narrow ribbon.Safety: Use potable water because the sauce receives no heat treatment.
5. 5Build the crunch bowlSpoon all cannoli-style cream into a bowl, add every orange piece, granola, and chopped pistachio.Look for: Everything is evenly positioned and ready for the next action.
6. 6Drizzle over the complete cocoa sauceDrizzle over the complete cocoa sauce and serve immediately.1 minLook for: The granola and pistachios remain crisp above the creamy base and the orange is visibly juicy.Safety: Serve promptly or return the dairy and fruit to refrigeration within 2 hours.