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Blueberries and Barbados Cream

 1 cup heavy cream
 1 cup Greek or other plain whole-milk yogurt
 1/3 cup soft brown sugar, or as needed
 2 cups blueberries

1. The day before serving, combine the cream and yogurt in a mixing bowl, and whisk
until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.

2. Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic
wrap, and refrigerate for 12 to 24 hours.
3. Remove yogurt mixture from refrigerator, and allow it to come to room temperature.
Serve yogurt and berries in separate bowls, allowing guests to help themselves.

Yield: 4 servings.