Thursday, December 23, 2010

Fruit Salad with Limoncello

I made this quick and easy no-cook breakfast dish for my family during their visit over the holidays, and what a big hit it was! For a dish so simple and light, it’s a colorful feast for the eyes and packs loads of flavor. Everyone enjoyed it so much, there was nothing left!

Source: Fruit Salad with Limoncello, Barefoot Contessa Back to Basics


7 ounces Greek yogurt (recommended: Fage Total)

⅓ cup good bottled lemon curd

1 tablespoon honey

¼ teaspoon pure vanilla extract

2 cups sliced strawberries (1 pint)

1 cup raspberries (½ pint)

1 cup blueberries (½ pint)

2 tablespoons sugar

3 tablespoons 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.

No comments:

Post a Comment