Basil Panna Cotta With Macerated Strawberries

Ingredients:

• 1 Cup Plus 3 Tablespoons Skim Milk

• 1 Envelope Unflavored Powdered Gelatin
• 
1/4 to 1/3 Cup Organic Honey
• 1 Tablespoon Grated Orange Zest
• 1 Cup Fresh Basil Leaves
• 
2 Cups Fat Free Greek Yogurt (I Prefer Fage Brand)

Topping:

• 1 1/2 Cup Chopped Fresh Strawberries
• 1/2 Teaspoon Lemon Juice
• 2 Tablespoons Sugar

Directions:
In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften.
In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil.
Add the orange zest, and 1/4 cup of the honey, stir and taste.
Add the remaining honey if you prefer it sweeter.
Blanch the basil in boiling water for 30 seconds, then rinse in cold water.
Squeeze the basil to remove water, then add to the milk.
Place the mixture into a blender and pulse until blended.
Strain the mixture through a sieve, and return to the pot.
Bring the milk back to a simmer, then whisk in the gelatin and continue to whisk until it has completed melted into the hot milk.
Remove from the heat, then stir in the two cups of yogurt and mix until well blended.
Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses and refrigerate for at least 3 to 4 hours.
For the topping, mix together all the topping ingredients and refrigerate until needed.
If using ramekins, run a sharp knife around the edges and turn out onto small plates
To serve, place a scoop of the strawberries on each panna cotta with some of the syrup.