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DessertsPies, Cobblers, Crisps pg 1 >  Fig & Lavender Honey Yogurt Pie

 

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Chef with red wine glass

FIG & LAVENDER HONEY YOGURT PIE

 

Summertime begs for cool, no-bake desserts, and this is one of the best, with no mixer or special equipment required.
Serves 10 to 12


Ingredients

• 1-1/3 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/2 cup quick cooking oats
• 3 tablespoons light brown sugar
• 1 pinch sea salt
• 1 tablespoon unflavored gelatin
• 3 tablespoons cold water
• 1 cup Greek-style yogurt
• 1/2 cup lavender honey
• 1½ cups heavy cream, chilled
• 12 purple mission figs, 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 to one 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.

Swap It:
You can substitute low-fat “Greek-style” yogurt in this recipe with fantastic results. It has a thicker, creamier consistency than regular yogurt because it has been strained to remove the excess liquid.

Recipes from Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl   (HCI Books; April 2010; Trade paperback/$18.95)
 

 

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