Barefoot Fruit Salad With Limoncello - cooking recipe

Ingredients

7 ounces Greek yogurt (recommended -- Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello
1 banana, sliced
fresh mint sprig, for garnish

Preparation

For the Lemon Yogurt Topping:
Whisk together the yogurt, lemon curd, honey and vanilla. 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.