Grown-up Fruit Salad

This fruit dish is the sophisticated older sibling (or rich aunt or something) of the typical 1950s-inspired picnic staple. No marshmallows. No Cool Whip. No fat. No added sugar. It’s filled with pure fresh ingredients like Greek yogurt, agave and lime juice to create the perfect balance of tart and sweet, and it’s just rich enough to feel decadent.

It’s such a perfect way to finish off a fancy meal when the temperatures are too hot to eat anything too heavy, or to bother with cooking at all. Andy and I love ending a meal with sliced strawberries topped fresh whipped cream and balsamic vinegar. Buuuut… heavy whipping cream, no matter how light and heavenly it may turn out to be, is not ideal for watching a swimsuit figure. So I whipped this up sans the whipping. It is honestly just as delicious, if not more so!

What you’ll need:

1 cup sliced strawberries
1/2 cup blueberries
1/2 cup blackberries
(any berries will work in this, so use whatever you have!)
1 T Triplesec
Juice of 1 lime

For the topping:
1/2 cup plain Greek yogurt
2 T agave nectar
1 T honey
1/2 tsp. cinnamon

Plus:
Fruit flavored balsamic vinegar for drizzling. We used mango, but blackberry is wonderful as well on fruit. Or simple balsamic would work fine too if you can’t find any flavored variations.

This will make two servings.

Toss fruit with Triplesec and lime juice. Refrigerate for at least an hour. Whisk topping ingredients together and spoon over fruit immediately before serving. Drizzle with balsamic vinegar. I promise you won’t miss the Cool Whip or the calories. Nope.

Do you have any favorite super simple after dinner summer favorites?