Raspberry and Honey Crisps with Greek Yogurt

Preparation

Baking Directions:

Crisps:Prepare the crisps Preheat the oven to 350°F.

On a lightly floured surface, roll out (or trim, as necessary) each egg roll wrapper until it is about 4 inches square.

Brush both sides of each wrapper with melted butter.

Lay the squares on two large baking sheets (alternatively, work in batches).

Sprinkle each square generously with sugar and bake until golden, about 10 minutes.

Set aside at room temperaturePlace the raspberries in a large bowl.

Add the 1/4 cup of honey and mix gently.

Allow the raspberries to macerate for about 15 minutes, stirring occasionally to release their juices.

Place the crème fraîche in a mixing bowl and whisk until it forms soft peaks.

Combine the yogurt with the 2 teaspoons of honey, and fold the mixture into the crème fraîche.

Place one crisp, sugared side up, in the center of each of six dessert plates.

Spread a generous tablespoon of yogurt cream on each crisp, followed by a generous tablespoon of macerated raspberries.

Repeat this process two more times to form alternating layers of raspberries and honey yogurt.

Place a final crisp on top of each layer of raspberries.

Dust each dessert with confectioners' sugar, garnish each plate with a light drizzle of basil oil (if using), and serve.

Basil Oil:Place the basil, mint, and oil in a blender and purée for 2 minutes.

Place the mixture in a saucepan over medium heat and bring to a boil.

Remove from the heat immediately, allow to cool to room temperature, strain through a coffee filter, and store in a covered jar or bottle in the refrigerator until ready to use.

Tips:

There are three principle categories of yogurt: fat-free, low-fat, and full-fat (whole-milk) or Greek-style.

(Fage is a commonly available brand of the latter.)

I much prefer to use a smaller portion of full-fat yogurt rather than more of the diminished type.

One good spoonful of Greek-style yogurt is really the right amount to satisfy.