Remember this post? Last year, we enjoyed yogurt-covered-blueberries and banana, and this year, on Easter, I added some raspberries and strawberries and a little sprinkle of mint.
And I really loved it. So did Miss Mari. I followed The Barefoot Contessa's recipe, and to make it really drizzle-y, I recommend using regular plain yogurt, versus Greek. But, if you prefer a thicker topping, go Greek.
To glam it up, top with some flecks of mint - maybe a sprig for garnish - and I'd say you have something that's both brunch- and dessert-worthy. Love two-for-ones.