- 1 container (32 ounces) plain or vanilla yogurt (low- or full-fat)
- 3 cups unsweetened pineapple juice
- 1 pint small strawberries , washed, dried and hulled
Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat until reduced to scant 1 cup, 25 to 30 minutes. Remove from heat and let cool. Cover and refrigerate until cold.
When ready to serve, remove yogurt from refrigerator and place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels. With a knife, smooth yogurt on sides and top to make a flat "cheesecake." Garnish with strawberries and serve with pineapple sauce on the side.