Well, I thought it was outstanding, but DH thought it was "not bad". I live an hour+ from the grocery store, so there were a couple of changes, but don't hammer me; I don't think they affected the taste, texture, or "personality" of the dish. I used (gasp!!) powdered skim milk...reconstituted a little strong (1-1/4c water & 1/3c +3T powder), 0% fat Greek yogurt (Fage brand), fresh lavender-not chopped, just stripped off the stem (~2tsp-1T somewhere in there, anyway), & Splenda in the syrup. I steeped the syrup for a bit~30 min or so? Then let the strawberries sit in the syrup (strained as per instructions) for ~1 hour & served together. I made 6 servings, and feel it will make a reasonably healthy breakfast in the morning with more fruit and some protein. I loved this...DH is more focused on chocolate for dessert, so he's a bit biased to begin with. He didn't complain about the lavender-he liked the "new" flavor Perfect spring dessert. Could go more than 2t fresh lavender.
Lavender-Scented Strawberries with Honey Cream
Photo: Sang An; Styling: Pam Morris
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Amount per serving
- Calories: 135
- Fat: 2.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.4g
- Protein: 4.3g
- Carbohydrate: 24.6g
- Fiber: 0.9g
- Cholesterol: 80mg
- Iron: 0.4mg
- Sodium: 63mg
- Calcium: 72mg
- 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
- 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.
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