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Makes 4 cups / Prep tip: Adjust the amount of sweetener to suit the ripeness of your strawberries. Recipe by Dava Parr.
1 1/2 pounds frozen strawberries
1/4-1/3 cup agave nectar
1 teaspoon fresh lemon juice
1/2 cup low-fat plain yogurt
1. Put half of the strawberries in a food processor and pulse until chopped. Add remaining berries, agave, lemon juice and yogurt; process until smooth, scraping sides and breaking up berry chunks as needed. Serve immediately, or transfer to a small container and freeze, 20-30 minutes, before serving. (If it freezes solid, pulse again in food processor before serving.)
PER SERVING (1/2 cup): 69 cal, 0g fat (0g mono, 0g poly, 0g sat), 1mg chol, 1g protein, 17g carb, 2g fiber, 11mg sodium