Pear and Lavender Charlottes

• 3/4 tsp. dried lavender flowers
• 1/2 cup sugar, divided
• 3/4 cup plain reduced-fat Greek-style yogurt
• 1 lb. ripe pears (3 medium), peeled, cored, and quartered
• 18 ladyfinger cookies (about 5.3 oz.), halved

1. Set out six 5-oz.
2. glasses for filling.
3. Finely grind lavender with 3/4 tsp.
4. sugar using mortar and pestle.
5. Stir into yogurt, and set aside.
6. Bring remaining sugar and 1 1/2 cups water to a simmer in medium saucepan.
7. Add pears, and simmer 2 minutes.
8. Lift pears from syrup with slotted spoon, reserving syrup.
9. Dice pears.
10. Divide into six portions on cutting board.
11. To assemble Charlottes: Dip ladyfinger halves briefly in syrup, plain side down, and arrange in glasses, placing 1 piece flat in bottom of each glass, and standing 4 pieces around sides of each glass (plain side facing inward).
12. Scoop 1 Tbs.
13. yogurt in center of each serving, top with one-sixth of pears, 1-Tbs.
14. dollop yogurt, and 1 more dipped ladyfinger half, plain side down.
15. Chill Charlottes 2 hours, or overnight.
16. Remove from refrigerator 20 minutes before serving.

dried lavender flowers, sugar, yogurt, ladyfinger

Taken from www.vegetariantimes.com/recipe/pear-and-lavender-charlottes/ (may not work)