Pasta With Fresh Fruits and Yogurt

I know it sounds strange but, this combination is just right. It's low in calories and can be served as a dessert or lunch. When I plate this I separate the fruits around the pasta on the platter in triangular shapes.

• Ready In: 4 hrs
• Serves: 6-8

Ingredients

• 2  cups mixed berries (raspberries, blackberries, blueberries or strawberries)
• 1 1⁄2 cups melon balls (cantaloupe & honeydew)
• 2  cups  fruit (kiki, figs, mango grapes, etc)
•  honey
• 1  cup  fresh orange juice, freshly squeezed
• 1  tablespoon fresh lemon juice, freshly squeezed
• 1⁄2 cup Bourbon or 1⁄2 cup  orange liqueur
• 12  ounces  tubetti (or very small macaroni)
• 2  cups plain yogurt
• 1⁄4 cup pecans, coarsely chopped
•  mint leaf
•  chocolate shavings

Directions

1. Combine all fruits in a large bowl. Drizzle with honey to taste. Pour orange an lemon juices and liquor over fruit. Cover and chill at least 3 hours.
2. Cook pasta in 3 qts boiling water until al dente.Drain and rinse in cold water. Cool to room temperature, stirring occasionally to keep from sticking.
3. Stir 1/4 cup honey into yogurt and toss with the pasta. Chill at least 25 minutes before serving.
4. To serve place pasta in a mound in the center of a platter and surround with fruits.
5. Sprinkle with chocolate shavings and garnish with mint leaves.