This sauce is fast and easy and keeps for at least four days.
Recipe courtesy of Gale Gand
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10 min
10 min
2 cups



In a blender, place the strawberries, yogurt, and lime juice and puree a few seconds until smooth. Strain out the seeds and then taste. Whisk in sugar, if needed. Chill until ready to use as a dip for fresh fruit or over angel food cake.

Note: You may substitute frozen strawberries, just thaw them before measuring.

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