1 cup strawberries, plus more for garnish
1/2 cup raspberries, plus more for garnish
2 tablespoons sugar
1/2 teaspoon lemon juice
2 cups nonfat vanilla frozen yogurt
Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired. Makes 4 servings.
From EatingWell, May/June 2007.