Combine strawberries and pecans in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Reserve 1 tablespoon yogurt; add remaining yogurt to strawberry mixture, stirring well. Add wine and sugar; cover and process until blended. Cover and chill.
To serve, ladle soup evenly into 2 dessert bowls. Drizzle 1 1/2 teaspoons yogurt over each serving. Garnish with sliced strawberries, if desired.
Cooking Light Light Cooking for Two
