Yogurt "Cheesecake" with Strawberries and Pineapple Syrup

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   ["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.""

* Per serving · 4 servings · Values may vary.

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