This sauce is the result of an overabundance of delicious strawberries. I got the idea from a Vegetarian Times recipe I found for Strawberry Quick Jam. We smothered our Saturday pancakes with it, and it is perfect for topping the vanilla frozen yogurt I made the other day. Yum!
8 ounces fresh strawberries, hulled and sliced
1 tablespoon agave nectar or any other desired sweetener
1 tablespoon water
Place all ingredients in small saucepan over medium heat. Cook 10 to 15 minutes until strawberries break up and sauce thickens a bit. Makes about 1 cup, 2 points plus and 130 calories total.