Polenta Cake With Orange Blossom Yogurt, Berries, And Pistachios

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1 3/4 cups plain low-fat yogurt

2 cups low-fat (1%) milk

1 teaspoon fine sea salt

1/2 cup polenta (not quick-cooking)

1/4 cup (1 ounce) unsalted pistachios, preferably organic (natural; not dyed red)

Olive oil (for brushing)

12 drops orange blossom water (also called orange flower water)*

1/2 cup rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor

1 1/2 pounds strawberries, hulled and halved

*Available at supermarkets, liquor stores, and Middle Eastern markets.

2 (12-inch) squares cheesecloth

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