Ingredients:

2 pints strawberries, stemmed and quartered
1 pint blueberries
1 pint raspberries
One 7-oz. 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 Tbs. maple syrup or honey
Sliced toasted almonds, optional

Instructions:

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.

Recipe Courtesy Grace Parisi, Food and Wine, June 2003