- 1-1/2 cups frozen whole strawberries, thawed
- 1 cup (8 ounces) strawberry yogurt
- 1 cup whipped topping
- Assorted fruit or angel food cake
- In a bowl, mash berries. Add yogurt and mix well. Fold in whipped topping. Serve with fruit or cake. Yield: 2-3/4 cups.
Originally published as Strawberry Yogurt Dip in Taste of Home February/March 1996, p64
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