|Fresh strawberries/Blueberries / raspberries||1 Pint, rinsed and hulled|
|Honey||1⁄4 Cup (4 tbs)|
|Strawberry jam/Red raspberry jam||1 Tablespoon|
|Lemon juice||2 Teaspoon, freshly squeezed|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
|Strawberries||4 Large, thinly sliced|
Place the whole strawberries and 3 tablespoons of the honey in a food processor or an electric blender and puree about 30 seconds.
Transfer the mixture to a medi-um-size nonmetallic saucepan, add the jam, and boil over moderate heat, uncovered, for 3 minutes.
Remove from the heat and stir in the lemon juice.
Transfer to a small bowl, cover with plastic food wrap, and chill about 1 hour.
Less than an hour before serving, combine the cream and yogurt in a medium-size bowl and whip until frothy.
Drizzle in the remaining 1 tablespoon honey and beat until soft peaks form.
Gently fold the whipped mixture into the strawberry mixture and spoon into 4 parfait glasses or wine goblets.