Lavender-Scented Strawberries with Honey Cream

• 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 Michele Honey Crème Syrup
• 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


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.

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

Combine honey crème syrup, 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 honey crème syrup.

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