Line a 9x9 pan with parchment paper.

Pour yogurt onto pan, spreading it throughout so it is generally the same thickness throughout.

Sprinkle blueberries and cereal over the yogurt and freeze for 4-6 hours.

When ready to eat, lift the parchment paper away from the pan onto a flat surface and break into pieces. Serve immediately.

Kitchen tips: place leftovers back onto parchment paper and freeze immediately. Once frozen, you can transfer the frozen pieces to a zip bag and store for up to a week. After that, the yogurt tends to get freezer burns.

I’ve found the easiest way to cut the frozen yogurt is with a sharp knife, with the frozen bark over a cutting board.