Blueberries and Figs with Lavender Honey Yogurt

There is not much to this dish when it comes to ingredients yet every bite tastes oh so good. You may have noticed that I keep recipes pretty simple in the summer. I like to let the fresh produce take center stage and enjoy them as unadulterated as possible. Blueberry season is in full swing in CT and I have been including them for breakfast, lunch and dinner. They combine beautifully with ripe figs, and the flavors are enhanced subtly with lavender and mint. While I made this recently for dessert, it's filling enough for breakfast and light enough for an afternoon snack.

Blueberries and Figs with Lavender Honey Yogurt

  • 4-6 tablespoons lavender honey 
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups Greek yogurt
  • 1 pint blueberries, washed
  • 8 figs, sliced in quarters 
  • Mint sprigs for garnish
  1. In a bowl combine the lavender honey and vanilla with the yogurt.
  2. Divide the blueberries between four bowls then  place a large dollop of yogurt on top. 
  3. Arrange the fig slices around the yogurt then drizzle some extra honey on top. 
  4. Garnish with mint springs. 
Makes: 6 servings

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