1 pound frozen, unsweetened strawberries
1/3 cup packed, light-brown sugar
3 tablespoons fresh lemon juice
2 teaspoons cornstarch
2 teaspoons vanilla extract, divided
1/2 cup heavy cream
1/2 cup low-fat milk (2-percent)
1/2 cup granulated sugar
1 envelope (3 teaspoons) unflavored, powdered gelatin
1 cup low-fat vanilla yogurt
Blueberries and/or small strawberries, for garnish (optional)

In a large saucepan over medium heat, combine the strawberries, brown sugar and 1/3 cup water. Partially cover and cook until berries have defrosted, then uncover and cook until berries are soft, allowing mixture to maintain a low boil. In all, this process will take about 25 minutes.

In a small bowl, whisk together the lemon juice and cornstarch; add to saucepan, stirring until mixture comes back to a low boil. Remove from heat to cool for 10 to 15 minutes, then stir in 1 teaspoon of the vanilla extract. Cool and refrigerate until ready to use. Allow sauce to come to room temperature before serving.

Rinse 6 small custard cups (4-ounce or larger) with cold water. Shake out excess water but do not dry.

In a small saucepan, stir together the heavy cream, milk, granulated sugar and gelatin. Let mixture sit for 3 minutes, then place over medium heat. Cook, stirring, for 4 to 5 minutes, until gelatin and sugar have dissolved. Remove from heat.

Combine the yogurt and remaining vanilla extract in a medium bowl. Set bowl on top of a dish towel (to keep it stationary). Slowly add hot gelatin mixture, whisking as you work, and only until smooth. Divide mixture evenly among custard cups, using about 3 ounces for each dish. Refrigerate until set, for 2 to 3 hours, then cover with plastic wrap and return to refrigerator until ready to serve.

Run a round-edged knife around outer edge of each Bavarian to release it, then place each cup in a shallow container of hot water for a minute or two to further loosen custard. Invert each Bavarian on an individual plate, then surround each one with about 1/3 cup strawberry sauce. Garnish with the berries, if using.

Makes 6 servings.