The lavender trend has taken my palette by storm; lavender infused teas, lavender honey, lavender macarons, and even lavender chocolate have all become some of my favorites. The challenge for me has been to infuse lavender into my food without it tasting like a bag of potpourri. I thought I would given infused yogurt a try.
I looked around for some guidance on how to infuse my ready-made yogurt with lavender, but could only find recipes that required creating my own yogurt or required cream and serious straining. This was a no-go for me for two reasons: 1) the time required to make yogurt, and 2) the Fat Conscious Foodie does not do cream.
The infusion here is super-easy, almost too easy. Follow these instructions and you will be on your way to a great lavender infused yogurt. I tried this with a group of five for brunch and it was a hit.
Prep Time: 20 minutes
- Food-grade, dried lavender buds
- Plain and vanilla low-fat/non-fat yogurts
- Honey (try a local honey if you can)
- Raw Almonds
- Boil 1/2 a cup of water
- Fill a single serving tea infuser with dried lavender
- Pour the water into a mug and insert the tea infuser into the mug, let the lavender steep for at least 3-4 minutes
- Pour the water into a sauce pan, place on stove and let the water heat to a light boil
- Add in 2-3 tablespoons of honey
- Mix the water and honey until all of the honey dissolves
- Pour the mixture into a bowl
- Place the bowl into the refrigerator for at least an hour
- Add yogurt to the mixture (I recommend a mix of vanilla and plain yogurt)
- Toast roughly chopped almonds by placing them in a lightly oiled saucepan and heating on the stove over medium heat
- When the almonds are hot and toasted, add a squirt of honey and swirl the almonds to ensure they are coated with the honey
- Take the almonds off of the stove and allow them to cool in the refrigerator for 20-30 minutes
- Serve the yogurt with the almonds topping - enjoy!