This morning felt extra special since I knew that tomorrow is Labor Day and that gives me an extra day off.  This morning the sun was peeking through the slats of the blinds in our bedroom.  Our weather has been acting strange lately.  Friday was so windy and yesterday it took forever to get the sun to peek out.

The hubby and I decided to spend the afternoon at Jack London Square picking local fruits and veggies and people watching.  I came across the most beautiful strawberries that I just had to have them.  Strawberries have been a long-standing favorite of mine.

I remember, as a child, mom and dad serving fresh strawberries in a huge bowl in the center of the dinner table for us to devour after we ate.  As a matter of fact, my sister and my neice both have a passion for strawberries too

If you don’t like strawberries, you can use this same technique to make a Raspberry or blueberry coulis, as well.  Dont like yogurt, use Cool Whip!

Makes 6-8 servings

Ingredients

• 2 cups strawberries, sliced
• 1/2 cup sugar
• 1 cup Chobani Plain yogurt

Directions

Use a potato masher (or a fork) to gently mash 2 cups of sliced strawberries in a non-reactive saucepan.

Stir in  1/2 cup sugar and cook over medium-low heat for about 5 minutes, until the strawberries soften and release their juices.

Pour into a bowl and cool.

Whip 1 cup Chobani Plain yogurt. Stir the cooled strawberries and all their juice into the yogurt , letting a few streaks and swirls of red remain.

Spoon into glasses and serve.

Enjoy your extra day off and remember:

“Without labor nothing prospers”. ~ Sophocles