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.

Jeanne Kelly
Recipe by Cooking Light April 2010

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Sang An; Styling: Pam Morris

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Nutrition Facts

135 calories; fat 2.8g; saturated fat 1.3g; mono fat 0.9g; poly fat 0.4g; protein 4.3g; carbohydrates 24.6g; fiber 0.9g; cholesterol 80mg; iron 0.4mg; sodium 63mg; calcium 72mg.