adapted from Martha Stewart Living
4 cups of strawberries, quartered
4 cups of blueberries
2 tbsp lemon juice
1/4 cup agave nectar
2 qts fat free vanilla frozen yogurt
1/2 cup half and half
2 tsp pure vanilla extract
In a medium sauce pan, combine 1 tbsp of lemon juice, 1/2 of the agave nectar and the strawberries. In another medium saucepan, combine 1 tbsp of lemon juice, the other 1/2 of agave nectar and the blueberries. Cook over medium heat, stirring occasionally, until berries release their juice, about 10 minutes. Transfer the strawberries and blueberries into separate bowls and cool in the fridge.
In a large bowl, whisk the frozen yogurt, half and half and vanilla until creamy. Spoon 1/4 cup of either fruit into the bottom of a glass. Top with milk shake. Repeat with remaining fruit and milk shake. Garnish with fresh fruit. Serve immediately.
