Yogurt adds a healthy component to this fool, an old-fashioned dessert.
Per serving: 306 calories; 4 g protein; 15 g fat; 44 g carbs; 3 g fiber.
 

INGREDIENTS
Serves 4
• 1 1/2 pints blueberries
• 1/3 cup honey, plus more if desired
• Juice of half a lime
• 5 fresh mint leaves plus 4 sprigs for garnish
• 1/2 cup cold heavy cream
• 1 cup thick Voskos Greek-style yogurt
• 4 teaspoons finely chopped pistachios
 

DIRECTIONS
1. In a blender, combine 1 pint of blueberries, honey, lime juice, and 5 mint leaves; puree. Press mixture through a fine mesh sieve to remove skin and seeds. Discard skin and seeds. Taste and add more honey if desired. Transfer to a container, cover with plastic wrap, and refrigerate until cold, about 10 minutes.
2. With an electric mixer or a whisk, whip the cream until it holds stiff peaks. Fold the cream into the Voskos yogurt.
3. Using a light hand, fold the blueberry puree into the Voskos yogurt mixture about three quarters of the way, leaving a swirly pattern of dark purple streaks through the white yogurt mixture.
4. Spoon into 4 glasses and chill. To serve, sprinkle with pistachios, and garnish with remaining blueberries and mint sprigs.