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3 cups strawberries
2 tablespoons sugar
3 ounces cream cheese softened
1/2 cup vanilla lowfat yogurt
1/2 teaspoon vanilla extract
6 sponge shortcake dessert cups (about 1 oz. each)
Slice strawberries and place 1 cup of the slices in a blender container. Cover and blend until pureed.
In a medium bowl, stir remaining strawberries, strawberry puree and sugar. Let stand at room temperature for 20 minutes.
In a small bowl, beat or whisk cream cheese until smooth and fluffy. Stir in yogurt and vanilla until blended.
To assemble, place strawberries and juice in shortcake cups. Spoon on yogurt sauce. Serve or let stand up to 1 hour to let juice soak into shortcake cups.
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