The beginning of Spring marks a whole array of fresh produce and new products for chefs to use. Unfortunately this year, the late arrival of Spring leaves much to be desired. The lack of produce as a result of such a cold and long winter leaves one feeling meh. To start off this new season, I decided to play around with the flavors of lemon, basil, and yogurt. Good citrus is still available and I wanted to ease into Spring without having to use the first of the season's fruits. I love to wait until its the height of the fruit season before fully incorporating it into my dessert. Here's to the first dessert of Spring.