Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 8 large fresh basil leaves, finely chiffonaded
  • 1/8 tsp (0.7g) salt
  • 2 cups (450g) plain Greek yogurt
  • 3 tbsp (45ml) honey
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (100g) honey-toasted granola

Instructions:

  1. Combine the strawberries, sugar, and lemon juice in a small saucepan over medium heat.
  2. Bring the mixture to a gentle simmer, stirring occasionally.
  3. Cook for 45–60 minutes, stirring occasionally, until the liquid has reduced by half and the sauce looks glossy and thickened.
  4. Remove from heat and stir in the salt and fresh basil ribbons.
  5. Let the strawberry-basil reduction cool completely.
  6. In a small mixing bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and velvety.
  7. Spoon 2 tablespoons of the cooled strawberry-basil syrup into the bottom of each of the 4 glasses.
  8. Top each glass with a layer of the honey-vanilla yogurt.
  9. Sprinkle a layer of granola over the yogurt.
  10. Repeat the layers of sauce, yogurt, and granola once more, ending with a dollop of yogurt and a final drizzle of the reduction on top.