Citrus Salad with Yogurt Honey

2 tubs (1 pound) plain yogurt
4 large oranges
4 large ruby grapefruit
4 large tangerines
1/3 cup liquid honey
8 fresh mint sprigs


Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in refrigerator for at least 6 hours or for up to 24 hours. Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer membranes. Work over bowl, cut segments from inner membranes. Drain segments, reserving juice to drink. Stir honey into drained yogurt. Stir in half of the fruit. Divide yogurt mixture evenly among 8 serving dishes; top with remaining fruit. Garnish with mint sprigs.