1 (8 oz.) strawberry yogurt
1/2 c. cranberry juice
2 eggs
1 (10 oz.) pkg. frozen strawberries in quick-thaw pouch

Put eggs, in their shell, in a saucepan and heat to 140°F for three and a half minutes in order to pasteurize them. Cool immediately under running water.

In blender, combine yogurt, cranberry juice and eggs. Cover, blend until mixed. Add berries, cover. Blend until smooth.

Serves 4.