This lemon yogurt recipe from my Easter brunch post (adapted from Ina Garten’s Fruit Salad with Limoncello recipe) is the perfect addition to any breakfast, brunch or even used as a light dessert. I use it all the time and get rave reviews from everyone! It’s super easy – top with any fruit. My recommendation is blueberries, raspberries and a fresh sprig of mint.
- 7 ounces plain Greek yogurt
- 1/2 cup good bottled lemon curd.
- 1 tablespoon honey.
- 1/4 teaspoon pure vanilla extract or paste
Whisk together all 4 ingredients until incorporated. Chill until ready to serve. Makes 1 1/2 cups.
