• 4    egg whites, room temperature
• 2  tablespoons  lemon juice
•     Pinch salt
• 1  cup  confectioners' sugar
• 1  teaspoon  vanilla extract
• 1  tablespoon  cornstarch

• 1  pint  strawberries, hulled and quartered
• 2  tablespoons  sugar
• 1  tablespoon  lemon juice
• 8    sprigs fresh lavender, optional

• 3/4  cup  heavy cream
• 1  cup  low-fat plain yogurt
• 1    vanilla bean
• 1/4  cup  sugar
• 1  teaspoon  vanilla extract

1.

To make Meringues: Preheat oven to 250 degrees F. Line baking sheet with parchment paper. Beat egg whites, lemon juice, and salt with electric mixer on low until foamy. Increase speed to medium, and add sugar 2 tablespoons at a time. Beat egg whites 6 minutes, or until stiff and glossy. Fold in vanilla, then cornstarch.

2.

Spread 8 mounds of mixture on prepared baking sheet, making indentation in center of each. Bake 90 minutes, or until Meringues are crisp and dry on outside and slightly soft inside. Cool.

3.

To make Topping: Combine strawberries, sugar, lemon juice, and lavender, if using, in bowl. Let sit 30 minutes, or until sugar has dissolved and strawberries are juicy. Remove and discard lavender sprigs, if using.

4.

To make Whipped Yogurt: Place heavy cream and yogurt in large bowl. Scrape seeds from vanilla bean into bowl with back of knife. Whip with electric mixer on medium-high until beginning to thicken. Add sugar and vanilla; beat 2 to 3 minutes, or until soft peaks form.

5.

Fill each Meringue with 1/4 cup Whipped Yogurt mixture. Top with 3 tablespoons strawberries.