Cinnamon Apple Greek Yogurt Bowl

Place the 80g raw red apple under cool running water and wash thoroughly to remove any surface debris.

Using a sharp knife on a stable cutting board, cut the 80g apple in half. Remove the core and seeds from one half, then dice the fruit into 1/2-inch bite-sized pieces until you have exactly 80g.

Place the 10g raw whole almonds on the cutting board and roughly chop them into smaller, crunchy fragments using a chef's knife.

Measure out 270g of 2% plain Greek yogurt and transfer it into a clean serving bowl, smoothing the top with a spoon.

Evenly distribute the 80g of diced apple across the surface of the yogurt.

Sprinkle the 10g of chopped almonds over the apple layer to add texture.

Dust 1 teaspoon of ground cinnamon over the entire bowl, ensuring even coverage for maximum aroma.

Finish the dish by drizzling 1.5 teaspoons of raw honey in a spiral pattern over the top to provide a touch of natural sweetness.