Adapted from Ina Garten, Barefoot Contessa
7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good quality bottled lemon curd
1 tablespoon honey
1/2 teaspoon pure vanilla extract
2 cups sliced strawberries ( 1 pint)
1 cup blueberries ( 1/2 pint)
1 cup raspberries (1/2 pint)
2 tablespoons sugar
3 tablespoon Limencello liqueur
1 banana, sliced
Fresh mint sprigs
For the lemon yogurt topping: stir together the yogurt, lemon curd, honey and vanilla until smooth. Set aside. You can leave it at room temperature, or make it ahead and refrigerate; but bring it to room temperature before serving.
Carefully toss the strawberries, blueberries, raspberries, sugar and Limencello. Allow to stand at room temperature for at least 5 minutes. Fold in the banana just before serving.
I serve it in pretty glass bowls with some lemon yogurt on top; put the sauce on the table as well as everyone always wants more. Garnish with fresh mint sprig.