Fresh Strawberries with Basil Syrup and Yogurt Cheese Recipe
Serves 4

Yogurt cheese is simply yogurt that has had the whey drained from it. The result is a thick and creamy soft "cheese". Reserve the whey and add to a smoothie.

1 lb fresh strawberries
1 bunch fresh basil (reserve small leaves for garnish)
1/2 cup water
1/3 cup demerrara sugar
1 cup full fat yogurt
1 tsp freshly ground pepper (coarsely ground)
8"x 8" piece of cheese cloth (cook's cotton)

Directions:

Remove the tops from the strawberries; rinse thoroughly before using. Cut the strawberries in half and set aside.

Yogurt cheese:

Line a small sieve with the cheesecloth and place the yogurt in the sieve. Place the sieve over a bowl (make sure the sieve does not touch the bottom of the bowl). Refrigerate for 2 hours (the whey will collect in the bowl).

Basil syrup:

Combine the sugar, water and basil in a pot. Bring to a boil; reduce heat and let simmer for 20 minutes. Remove from heat and let sit for 10 minutes. Strain the basil out of the syrup. Place the pot back on the heat and reduce the mixture until it thickens (NOTE: the mixture will thicken slightly when it cools). Set aside.

To serve:

Divide the strawberries into four small bowls. Drizzle with the basil syrup and top with some of the yogurt cheese. Sprinkle the cheese with freshly ground pepper and top with a basil leaf.

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