Lemon Cream Fruit Salad

I was looking for a fruit salad for Christmas dinner this year that didn't include the perpetual tub of cool whip or package of jello or pudding mix.  I wanted something fresh and natural (without horse-hooves or whatever they put in those mixes).  I'm usually drawn to lemon recipes, so I tweaked this one from Ina Garten (Barefoot Contessa) just a little and loved it!  It has the creamy layer I like, but without the fake food ingredients.

7 oz. Greek yogurt (Fage Total is good)
1/3 c. good bottled lemon curd (usually near the cans of pie filling at the store)
1 Tab. honey
1/4 tsp. vanilla extract

2 c. sliced strawberries (1 pint)
1 c. raspberries (1/2 pint)
1 c. blackberries (1/2 pint)
1 c. blueberries  (1/2 pint)
2 Tab. sugar
few drops lemon extract/flavoring
1 banana, sliced
mint leaves for garnish (opt.)

Whisk yogurt, lemon curd, honey and vanilla together.  Set aside at room temp.

In another bowl, carefully toss together berries, sugar and lemon extract.  Allow to stand at room temp 5 min. while berries macerate with sugar.  Gently fold in the banana.

You could either serve individual fruit cups with a dollop of lemon cream on top or just pour all of the lemon cream over the fruit salad bowl.  Garnish with mint leaves if you like.