- 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
- 8-10 graham crackers , optional
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.
If using graham crackers, place them into a zip-top plastic bag and seal. Crush the crackers using the side of a metal measuring cup. Sprinkle the crumbs over the bottom of an 8-inch serving dish, reserving about 1/4 cup for later. Press the crumbs down firmly.
When ready to serve, remove yogurt from refrigerator. If you are not using the graham crackers, place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. If you are using the graham crackers, line up the edge of the sieve with the edge of the serving dish, and turn over.
Gently remove paper towels. With a knife, smooth yogurt on sides and top to make a flat "cheesecake." If you are using the graham crackers, sprinkle the remaining crumbs around the edge of the dish to make a "crust." Garnish with strawberries and serve with pineapple sauce on the side.