Yogurt "Cheesecake" with strawaberries and pineapple syrup

32 ounces of low fat vanilla yogurt
3 cups unsweetened pineapple juice
1 pint fresh strawberries

line a medium sieve with 2 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 regriferate 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 cut, 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." garnigh with strawberries and serve with pineapple sauce on the side. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user SBMOATES.