Oranges and Raspberries with Lavender 'Honey' and 'Yogurt'

I love desserts that let the sweetness of fruit shine through, and this is a perfect example. It only takes a few tweaks to make it vegan.

In place of the honey, use agave nectar; as I've mentioned in previous posts, it has the same caloric value as honey, is comparable in both taste and sweetness, but I actually would prefer it even if I wasn't vegan because it's a tad less viscous and easier to work with!

Combine 1/2 cup agave nectar with a teaspoon and a half of dried lavender blossoms in a small saucepan. (A shout out to Flower Power in the East Village, where I purchased my lavender, because the woman working at the store was vegan too!). Cook over low heat for 20 minutes to infuse the lavender taste. Let cool, then strain through a sieve, discarding the solids.

Combine 1/4 cup of the lavender syrup with 2 cups orange segments, one cup raspberries, and a teaspoon and a half grated orange rind. Cover and chill at least one hour, although you can make this further in advance if you prefer.

Scoop 1/2 cup vanilla soy ice cream (try the Soy Delicious vanilla from Turtle Mountain: http://www.turtlemountain.com/) into each of 4 bowls. Top each serving with 3/4 cup of the fruit mixture, and drizzle with an additional tablespoon of lavender syrup. Each dessert is 290 calories. If you like, garnish with fresh lavender blossoms!

Cost:
dried lavender $3.00
oranges $2.63
raspberries $2.50
soy ice cream $3.69