Lavender-Scented Strawberries with Honey Cream

Photo: Sang An; Styling: Pam Morris

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.

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

Preparation

  1. 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. 2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
  3. 3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
  4. 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. 5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
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