Yogurt Creme with Grapefruit-Marsala Sauce

Directions

1. 1
   Place yogurt in strainer lined with cheesecloth or coffee filters.
2. 2
   Set over bowl.
3. 3
   Cover, and drain in fridge 2 hours, or overnight.
4. 4
   Combine juice from 2 grapefruit, Marsala and sugar in saucepan.
5. 5
   Bring to a boil, reduce heat to medium low, and simmer 20 to 30 minutes, or until thickened and reduced by half.
6. 6
   Skim off foam.
7. 7
   Cool.
8. 8
   Whisk honey and cinnamon into drained yogurt.
9. 9
   Spoon into 6 dessert glasses.
10. 10
    Peel remaining grapefruit, separate sections, and cut into bite-sized pieces, removing seeds.
11. 11
    Stir grapefruit into reduced sauce.
12. 12
    Spoon sauce over yogurt, and garnish with mint leaves, if desired.