Fat: 3.85 grams
Saturated Fat: 2.05 grams
Cholesterol: 12.74 mg
Sodium: 147.93 mg
In a large saucepan, combine strawberries, cinnamon, orange juice concentrate, ½ cup water, wine, and cloves. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes.
In a small bowl, combine cornstarch with 2 tablespoons water and mix well. Add to the strawberry mixture; cook until thickened, about 5 minutes. Puree using an immersion blender.
Remove from heat, let cool for 1½ hours at room temperature, then add the frozen yogurt and strawberry yogurt. Stir until yogurt melts, then cover and refrigerate for 2 to 3 hours before serving.