Ingredients

1 cup thick greek-style yogurt
1/2 pint blueberries
1/4 cup plus 2 tablespoons honey
2 tablespoon rum
1/2 cup cold heavy cream

1 quart assorted berries, including raspberries, strawberries (halved, quartered, or sliced depending on the size) and blueberries.
2 tablespoon chopped fresh mint leaves
2 tablespoon sugar
2 tablespoon finely chopped pistachios
4 tablespoon mint sprigs for garnish

Preparation

Baking Directions:

If you do not have thick Greek-style yogurt, start with 2 cups of regular yogurt; put the yogurt in a cheesecloth-lined colander over a bowl and drain for two hours in the refrigerator.

The volume should have reduced to 1 cup, resulting in nice, thick yogurt.

Refrigerate.

Discard the liquid.

Combine 1/2 pint blueberries and 1/4 cup honey with the rum in a small saucepan and cook eight minutes over medium-low heat, to cook the berries.

Puree with the lime juice.

Strain to remove skin and seeds.

Chill.

Mix the yogurt with 2 tablespoons honey and the lime zest.

Whip the cream until it holds stiff peaks.

Fold the cream into the yogurt.

Chill.

Toss the berries with the sugar.