Barefoot Fruit Salad With Limoncello |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A great summery dessert that is perfectly good on it's own or over angel food or pound cake, with a dollop of whipped cream, or over a couple scoops of vanilla ice cream. Adapted from Ina Garten's Barefoot Contessa Back to Basics . 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 |
Directions:
1. For the Lemon Yogurt Topping:
2. Whisk together the yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
3. For the Fruit Salad:
4. 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.
5. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
|
|