Lavender-Scented Strawberries with Honey Cream

By molpel

Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.

Ingredients

• 1/3 cup water
• 1/3 cup sugar
• 1/2 teaspoon dried lavender (such as McCormick)
• 1/2 teaspoon unflavored gelatin
• 1 tablespoon water
• 1/4 cup honey
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 cup 2% reduced-fat milk
• 1 (6-ounce) container 2% Greek-style plain yogurt
• 2 cups quartered strawberries

Details

Servings 8

Preparation

Step 1

Preparation
1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.

2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.

3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.

4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.

5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.