Puree strawberries in a food processor until well pureed and strawberries pieces no longer remain, scraping down sides once during processing. Force pureed strawberries through a fine mesh strainer into a large mixing bowl . Add plain Greek yogurt and agave nectar to strawberry puree and whisk mixture until well blended. Cover bowl with plastic wrap and freeze 30 - 40 minutes, stirring once during chilling, then transfer mixture to an ice cream maker and process mixture according to manufactures directions. Enjoy soft or transfer to an airtight container and freeze until semi-firm .
