Lavender refreshing bars


by: sweetlaab

These bars from curd cheese and yogurt are flavored with lavender, solidified with algae agar-agar and colored with the home-made raw black-currant syrup.


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serves: 24

200 g wholemeal biscuits, ground

8 tbsp coconut oil (or butter)

2 tbsp honey

500 g soft cottage cheese, low-fat

150 g white Greek yogurt, fat-free

1 tbsp vanilla essence

8 tbsp cane sugar, or according to taste

2 tbsp dried lavender flowers, to make the lavender tea

3 tbsp black-currant syrup

13 g agar-agar


Fresh lavender stems

Nutrition Facts
Lavender refreshing bars

Servings Per Recipe: 24

Amount per Serving

Calories: 157

  • Total Fat: 9.6 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0 g
  • Cholesterol: 13.9 mg
  • Sodium: 176 mg
  • Total Carbs: 11 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 6.4 g
  • Protein: 7.1 g

how is this calculated?

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1.  Mix biscuits with coconut oil and honey, then press into the form of 32 x 23 cm (12 19/23 x 9 1/16 in) using the cup with a flat bottom

2.  If the bisquit base is not firm, bake for 10-15 min. in an oven preheated to 150 oC (302 oF), to harden the layer

3.  Combine cottage cheese, yogurt, vanilla, sugar and then stir in boiled agar (10 g) in the lavender tea (550-600 ml)

4.  Pour the agar mixture into the form with biscuits, it will solidify in a few minutes, then store the form in a refrigerator, work quickly because agar solidifies fast, the height of curd cheese layer should be around 2 - 2.5 cm (0 .63 / 64 in)

5.  Meanwhile make the jelly top layer: dissolve 3 g agar in 400 ml of lavender tea, let stand for a few minutes to swell it and then boil over low heat for a few minutes, add syrup, wait until it cools down a bit (but does not harden) and pour over the solidified cheese layer in the form, allow solidify in the refrigerator for an hour covered with the foil or preferably overnight

6.  Cut into slices (12 large squares, or 24 smaller rectangles)

7.  Garnish with small sprigs of lavender

Cooks' note:
Note: If agar solidifies during the work, melt it again by boiling; agar jelly layer gradually thinners, so that do not store the bars for longer

For more variations of these bars see

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