6 to 8 Servings 2 egg yolks, beaten 1/4 cup water 3 tablespoons sugar 2 teaspoons lemon juice 8 ounces vanilla yogurt 1 teaspoon fresh lemon zest 2 cups mixed fresh berries In a small heavy saucepan combine egg yolks, water, sugar, and lemon juice. Cook and stir over medium heat till mixture just comes to boiling. Cool mixture to room temperature quickly by placing pan in sink of cold water, stirring constantly. In a small bowl combine yogurt and lemon peel; stir in cooled yolk mixture. Cover; chill 4-24 hours. To serve, divide berries among 4 wine glasses. Spoon the yogurt mixture atop fruit. Garnish with additional berries and fresh mint. This sauce is very good over most mixed fruit. I used grapes, strawberries, kiwi, banana, and oranges and garnished with a strawberry half.