- 1 can (14 ounces) sweetened condensed milk
- 1 cup (8 ounces) strawberry yogurt
- 2 tablespoons lemon juice
- 1 carton (8 ounces) frozen whipped topping, thawed
- 4 cups sliced fresh strawberries
- In a large bowl, combine milk, yogurt and lemon juice; fold in whipped topping and berries. Chill until serving. Yield: 8-10 servings.
Originally published as Strawberry Yogurt Dessert in Country Woman May/June 1998, p35
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