1. Preheat your oven to 350 F (175 C). Lightly grease an 8×8 inch baking dish with cooking spray or a thin layer of butter to prevent sticking.

2. In a large mixing bowl, whisk together the plain non-fat Greek yogurt, sugar-free vanilla syrup, and vanilla extract until smooth.

3. In a small saucepan, gently heat the unsweetened almond milk with the culinary lavender buds over low heat for about 5 minutes. Do not boil. Strain the milk through a fine-mesh sieve to remove the lavender buds, pressing lightly to extract all the liquid. Discard the buds.

4. In a separate small bowl, whisk the egg until lightly beaten. In a small bowl, dissolve the cornstarch in a tablespoon of cold water to create a slurry. Add the whisked egg, the lavender-infused almond milk, the cornstarch slurry, and a pinch of salt to the yogurt mixture. Whisk everything together thoroughly until well combined and smooth.

5. Pour the yogurt mixture evenly into the prepared baking dish.

6. Bake for 25-30 minutes, or until the edges are set and lightly golden, and the center has a slight jiggle when gently shaken. The bake will firm up further as it cools.

7. Remove the baking dish from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover the dish and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the bake to fully set.

8. Once chilled, slice the yogurt bake into portions. Serve cold, optionally garnished with fresh berries like blueberries or raspberries for a pop of color and extra freshness.