Brighten up your morning with a nice bowl of fruit – strawberries and blueberries in this case – tossed with a bit of limoncello* and sugar, then topped with a tasty lemon curd and Greek yogurt cream.
Yum.
My sister served us this take on a barefoot contessa recipe on a recent visit, and Rich has been thinking about it ever since, so I figured it was high time to toss a batch together and post about it.
It also all comes together in about 15 minutes – did I mention that?
INGREDIENTS
Sauce:
•7 oz Greek yogurt
•1/3 cup lemon curd
•1 tbsp honey
•1/4 tsp vanilla
Fruit:
•2 cups sliced strawberries (1 pint)
•1 cup blueberries (1/2 pint)
•2 tbsp sugar
•3 tbsp limoncello*
Note: the contessa also added one cup of raspberries to her salad, along with sliced banana and a sprig of mint at the very last minute, but we are not huge fans of any of that, so left them out. You do what you like.
*Limoncello can be found in most decent liquor stores, or you can make it yourself using this recipe.
First things first, whisk the yogurt together with the lemon curd, honey and vanilla in a bowl until smooth, then transfer to a lidded jar and stash in the fridge until needed.
Sprinkle the berries with the sugar and then add the limoncello – if you’re using banana, hold off on adding them until just before you plan on serving.
Toss gently to coat the fruit, then set aside to rest for five or ten minutes.
Just before serving, if you’re using them, gently toss in sliced banana, then serve with the yogurt and lemon curd sauce spooned over the top.
Go ahead, if you really must, and add a sprig of mint to the top.
Great fruit salad!
If you’re feeling especially ambitious, think about serving the fruit rolled up in a crêpe with the yogurt and lemon curd drizzled over the top.