Ingredients
3½cupsstrawberries,washed, hulled, cut in half
⅓cupagave nectar,sugar or splenda would work
pinchsalt
½tsplemon zest,grated
1½tspfresh lemon juice
8ozTruwhip,or Cool Whip Free
12ozvanilla chobani,fat free
Preparation
Combine the strawberries, agave, and salt in a medium bowl and stir until the strawberries are coated in agave.
Mash with a potato masher until half of the strawberries are smashed, but some medium sized chunks remain.
Cook the strawberries over high heat, stirring occasionally for about 5 minutes, until bubbles form along the edge.
Skim any foam from the surface with a spoon and discard.
Add the lemon zest and lemon juice. Stir to combine, and bring to a full boil for about 2 minutes more.
Remove from heat; skim foam and discard.
Transfer to a container, and let it cool to room temperature.
Refrigerate for about 30 minutes, until cold.
When the strawberry sauce is cooled, gently fold the whipped topping in a large bowl along with the yogurt.
Gently fold the strawberry sauce with the whipped cream to create pretty swirls and place in 6 glasses.
