You are here

Fig And Lavender Honey Yogurt Pie

Gourmet.Meals.in.Crappy.Little's picture
Summertime begs for cool, no-bake desserts, and this is one of the best, with no mixer or special equipment required.
Ingredients
  Graham cracker crumbs 1 1⁄3 Cup (21.33 tbs)
  Unsalted butter 5 Tablespoon, melted
  Quick cooking oats 1⁄2 Cup (8 tbs)
  Light brown sugar 3 Tablespoon
  Sea salt 1 Pinch
  Unflavored gelatin 1 Tablespoon
  Cold water 3 Tablespoon
  Greek style yogurt 1 Cup (16 tbs)
  Lavender 1⁄2 Cup (8 tbs)
  Heavy cream 1 1⁄2 Cup (24 tbs), chilled
  Figs 12 , quartered lengthwise
Directions

1. Stir together the graham cracker crumbs, melted butter, oats, brown sugar, and salt until moistened. Press into the bottom of a 6-inch spring form pan and half way up the sides, packing it tightly with your fingertips so it is even and compacted.

2. Sprinkle the gelatin over the cold water in a small sauté pan and let soften for two minutes. Whisk together the yogurt and honey in a medium-size bowl. Set the small sauté pan over the lowest flame possible while

stirring constantly, just until it melts. Whisk the melted gelatin into the yogurt mixture until smooth.

3. Whip the heavy cream until it holds stiff peaks. Gently fold half of the whipped cream into the yogurt mixture, taking care not to deflate the cream. Now fold the last of the whipped cream into the yogurt

mixture. Gently spoon the mixture into the prepared spring form pan, then cover the pan with plastic wrap,

and refrigerate it until completely set, at least 6 hours and up toone day.

4. Hold a small knife under hot tap water, and then run it along the sides of the pie to help release it from

the pan. Open the spring, and slice the pie into wedges. Serve each slice on a dessert plate. Place two pieces of fig fig on top of each slice, and scatter a few fig pieces on the plate. Serve ice cold.

Recipe Summary

Cuisine: 
American
Servings: 
10

Rate It

Your rating: None
3.875
Average: 3.9 (2 votes)