Biónico: Mexican Fruit Salad with Yogurt

Recipe courtesy of el Restaurante contributing writer Karen Hursh Graber

Makes 2 servings

1 c. strawberries, or any berries in season, sliced if large

1 c. diced cantaloupe, or may use papaya

3 T. chopped pecans

1/3 c. plain, full fat yogurt (not Greek)

1/3 c. sour cream or Mexican crema

¼ c. condensed milk

½ t. vanilla

Granola and/or shredded coconut for garnish

Honey for drizzling (optional)

Place berries, cantaloupe or papaya, and nuts in a bowl. In a separate bowl, combine yogurt, cream, condensed milk and vanilla. Add yogurt mixture to the bowl with fruit and toss gently. Garnish with granola and shredded coconut. Serve honey on the side, to be added to taste.