To make yogurt cheese, pour 650g (1 tub) of plain yogurt into a cheesecloth lined sieve set over a bowl. Cover and refrigerate for at least 6 hours or up to overnight. This will allow the liquid to drain out of the yogurt so you are left with a thick and creamy cheese. Drain the liquid and place yogurt cheese in a sealed container and refrigerate with needed.
Using apple corer, remove core of apple and slice into 5 or 6 slices.
Spread each slice with some of the yogurt cheese and top with alternating cherries and berries.
Garnish with mint and serve.
Instead of the yogurt cheese, you can also top your bagels with peanut butter.