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Sunday of Heat

I've been laying on the couch trying not to move, since every time I move, I seem to sweat. I'm laying here waiting on the "Big Cold Front" to hit and drop us down to the lower nineties...break out your sweaters people!

While laying here, I'm watching "Point Break" (1991) on Encore. Ahh, memories of high school... It seems like we watched this movie a lot in high school. I don't know why. I guess because all of us girls like to look at Patrick Swayze and Keanu Reeves and the guys liked to look at Lori Petty and liked the whole FBI seeks Bankrobbers/Surfers dynamic.

Anyway, while here on the couch, I started thinking about all the things going bad in my ice box and wondering what I could do with them. I got on the computer and found a Barefoot Contessa recipe that fit all the requirements I was looking for: (1) I could make it without turning on the oven (and thus heating up the house even more), (2) it used multiple ingredients that I was trying to use up, and (3) I actually had (most) all of the necessary ingredients.

Here's what I had that I was trying to use up: fruit (I got overcome in Sam's the other day with the great prices on beautiful large containers of raspberries and blackberries) and greek yogurt (expiring on 6/30 that I over-bought or under-ate). I also had a tiny bottle of limoncello that my uncle brought back from Italy a couple of years ago. It is really just a pain because it falls over every time I move something in the ice box.

I made it and let me tell you, it was super darn yummy!

Here is the recipe for Fruit Salad with Limoncello:

7 ounces Greek yogurt
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 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.

I used only the fruit that I had and it was good anyway. I think it would be really good served with Lady Fingers or some type of cookie, but I didn't have any of those, so I just used my imagination!


Ann said…
That looks so good. I'll have to give it a try. I love anything the Barefoot Contessa does- she rocks. Have I mentioned I like your dishes? :)
The Ffrench's said…
Yum Yum...sounds delicious.

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