• 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

Line a medium sieve (about 7 inches wide) with two layers of paper towels. Place sieve over a bowl. Stir yogurt in container for consistency before pouring into sieve. Adjust paper towels to remove any folds. Cover with plastic wrap and refrigerate 24 hours, until yogurt thickens.

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.