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Barefoot Fruit Salad With Limoncello

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“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".”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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