Breakfast is one of my favorite meals, except I tend to eat "breakfast" at all hours except morning. This idea of a breakfast inspired dessert started when I decided to make mochi again. My first attempt at mochi dumplings resulted in two dumplings out of who knows how many. Mochi is a japanese rice cake made with rice flour. I specifically used Mochiko flour. I chose to roll out the dough(paste?) and punch out circles, and add flavor in the actual mochi as oppose to putting it in the filling. One day I will master mochi dumplings, but for now these are just as yummy. Dried yogurt powder in the mochi gives a nice tang that balances nicely with the naturally sweet flavor and glutinous texture. The other flavors in this dessert are yogurt, rhubarb, granola and blueberry. There is a greek yogurt sorbet, yogurt tuile, and a greek yogurt. The key is to use good quality greek yogurt. I used Argyle Cheese Farmers, and I cannot stop singing it's praises. Its fluffy, thick, and tangy. The rhubarb is poached with some white wine and raspberries, while the blueberry is made into a compote. The granola is a delicious crunchy snack, made with cashews, maple, cinnamon, nutmeg, and oats. I'd consider this one healthy dessert.