1 pound strawberries
2 tablespoons granulated cane sugar, more to taste
2 tablespoons fresh spearmint leaves, more for garnish
1 cup heavy cream
1 (6 ounce) container low-fat plain yogurt
Core and trim the strawberries. Slice three berries in half and set them aside for garnish. Purée remaining strawberries with sugar and mint leaves in a food processor. Transfer to a large bowl. In a mixer or with a wire whisk, whip the cream to stiff peaks. Gently fold yogurt into cream.
Taste berries and add more sugar if desired. Fold cream-yogurt mixture gently into berries until completely combined. Spoon mixture into 6 dessert glasses and garnish with strawberry halves and mint leaves.
Per Serving:200 calories (140 from fat), 15g total fat, 9g saturated fat, 55mg cholesterol, 45mg sodium, 15g carbohydrate (2g dietary fiber, 11g sugar), 3g protein