Source: Barefoot Contessa

Servings/Yield: 6 servings


7 ounces Greek yogurt (recommended: Fage Total)

⅓ cup good bottled lemon curd

1 Tbsp. honey

¼ tsp. pure vanilla extract

2 cups sliced strawberries (1 pint)

1 cup raspberries (1/2 pint)

1 cup blueberries (1/2 pint)

2 Tbsp. sugar

3 Tbsp. limoncello liqueur

1 banana, sliced

Fresh mint springs


For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

© Barbara Deitch 2020