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2 pints strawberries, stemmed and quartered
1 pint blueberries
1 pint raspberries
One 7-ounce container Greek-style fat-free plain yogurt (alternatively, put 2 cups regular plain fat-free yogurt into a coffee filter set in a strainer for 15 minutes)
2 tablespoons maple syrup or honey
Sliced toasted almonds, optional
Divide the strawberries among 6 wine glasses, followed by the blueberries, then raspberries. Spoon the yogurt on top and drizzle with the maple syrup. Garnish with the almonds if using and serve.