Summer Berries with Yogurt Cream

In recognition of the upcoming Independence Day holiday, some of The University of Kansas Health System’s offices will have modified hours on Friday, July 4.
1 pint strawberries, hulled and cut in half
2 cups mixed berries (blue, raspberry, black)
2 Tbsp. orange juice
2 Tbsp. sugar
2 tsp. balsamic vinegar
2 Tbsp. fat-free half and half
1 cup nonfat vanilla yogurt
1 tsp. vanilla
Toss fruit with juice, sugar and vinegar. Allow to stand 15 minutes. Toss again. Whisk half and half until slightly thickened. Fold into yogurt and vanilla. Serve berries in stemmed glasses with a dollop of yogurt.