From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006. “I had a dessert about 10 years ago at a Greek restaurant on Ninth Ave.,” says pastry chef Kate Zuckerman “I was astonished by how simple it was. A small ramekin of strained yogurt topped with some honey. To this day I am constantly playing with this flavor combination in my desserts.” - Chef Kate Zuckerman of Chanterelle "Serving Suggestions: These custards can be served with a crisp wafer or cookie or some fresh seasonal fruit (raspberries, blueberries, figs, melon, peaches, pineapple or strawberries)." Prep time is a guess, Cook time is chilling time.