Fruit Salad With Citrus Yogurt Sauce Recipes

Steps:

• 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.

Steps:

• In a large bowl, beat cream until stiff peaks form. Fold in yogurt., Just before serving, add fruit and stir gently to combine. Sprinkle with pecans.

Steps:

• Mix yogurt and orange juice together and set aside.
• Cut up fruit into bite sized pieces.
• Sprinkle lightly with lemon juice to prevent discolouration.
• Serve yogurt sauce with fruit bowl.

Steps:

• For syrup, in a large saucepan combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Stir in triple sec if desired. , In a large bowl, combine the kiwi, pears, apples, oranges, grapes and grapefruit; add syrup and gently toss. Cover and refrigerate overnight. In a small bowl, combine sauce ingredients. Cover and refrigerate overnight. Serve fruit salad with a slotted spoon; drizzle with yogurt sauce.