From Chef Savannah Rogers of The Preston of the Park Cities Ingredients:
- 1 cup Yiayia's Greek Bakery Greek yogurt
- 2 tablespoons Winona Orchards blueberry jam
- 1 cup mini marshmallows
- 1 tablespoon honey
- 2 cups fresh fruit and berries
- 8oz. heavy whipping cream
- Slightly whip cream with honey and yogurt.
- Fold in fruit and berries with marshmallows and jam.
- Serve with fresh cherries and a mint lead.