Berry Cheesecake Fruit Salad

For the dressing, place orange juice, vanilla extract, honey and cornstarch in a saucepan. Whisk well until smooth and there are no more dry lumps of cornstarch. Whisking constantly, bring to a boil and simmer for 1–2 minutes or until thickened to a medium syrup consistency.

Take syrup off heat. For a shorter cooling time, pour it into a bowl. Cool to room temperature. Whisk from time to time to avoid forming a skin on top.

Whisk Greek yogurt into cooled syrup. Chill in the fridge until ready to use.

While the syrup for the dressing is cooling, carefully wash fruit. Pat strawberries dry, then trim and slice. Place raspberries and blueberries on paper towels to dry.

Combine all fruit in a medium-large bowl. Just before serving, carefully mix dressing with fruit. Sprinkle with almonds and mint, if you like.