2 pints blueberries
1 vanilla bean, scraped, divided
1 teaspoon lime juice
1 angel food cake, frozen
2 cups Greek yogurt
¼ cup honey
½ cup mint , garnish
Preheat oven to 350°F.
Place 1 cup blueberries in a small saucepot with ¼ of scraped vanilla bean, and lime juice. Cook until all water is removed. Set aside to cool.
Slice angel food cake into ¼" thin rectangles and place on a baking sheet. Cook in oven until crisp, approximately 15 minutes.
In a medium sized mixing bowl place yogurt, remaining vanilla bean and honey and mix thoroughly.
To assemble: use 3 pieces of cake per person, spreading a thin layer of blueberry puree on one side of two pieces. Place two tablespoons of Greek cream on top of the blueberry puree, and place fresh blueberries on the cream. Stack all three rectangle leaving a plain piece of cake for the top. Garnish with leftover blueberry puree and mint sprigs.