Skinny Strawberry Fool (with Truwhip) Recipe

Combine the strawberries, agave, and salt in a medium bowl and stir until the strawberries are coated in agave.

Mash with a potato masher until half of the strawberries are smashed, but some medium sized chunks remain.

Cook the strawberries over high heat, stirring occasionally for about 5 minutes, until bubbles form along the edge.

Skim any foam from the surface with a spoon and discard.

Add the lemon zest and lemon juice. Stir to combine, and bring to a full boil for about 2 minutes more.

Remove from heat; skim foam and discard.

Transfer to a container, and let it cool to room temperature.

Refrigerate for about 30 minutes, until cold.

When the strawberry sauce is cooled, gently fold the whipped topping in a large bowl along with the yogurt.

Gently fold the strawberry sauce with the whipped cream to create pretty swirls and place in 6 glasses.