Ingredients
1containerplain yogurt,or vanilla yogurt, low or full-fat
3cupspineapple juice,unsweetened
2cupsstrawberries
Preparation
Line a medium sieve, about 7-inches wide, 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 refrigerate 24 hours, until yogurt thickens.
Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat for 25 to 30 minutes until reduced to a scant 1 cup. Remove from heat and let cool. Cover and refrigerate until cold.
When ready to serve, remove yogurt from the refrigerator and place a plate over the 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 the sides and top to make a flat cake.
Garnish with strawberries and serve with pineapple sauce on the side.
