More About Lavender-Scented Strawberries with Honey Cream
PREP TIME
COOK TIME
SERVES 8
INGEDRIENTS
⅓ cup water
⅓ cup sugar
½ teaspoon dried lavender (such as McCormick)
½ teaspoon unflavored gelatin
1 tablespoon water
¼ cup honey
2 tablespoons cornstarch
⅛ 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
DIRECTIONS
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.
COOK TIME
SERVES 8
INGEDRIENTS
⅓ cup water
⅓ cup sugar
½ teaspoon dried lavender (such as McCormick)
½ teaspoon unflavored gelatin
1 tablespoon water
¼ cup honey
2 tablespoons cornstarch
⅛ 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
DIRECTIONS
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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