Remove strawberries from freezer and let thaw. Meanwhile in a three quart saucepan, over medium heat, heat milk, rice, sugar, and salt to boiling. Reduce heat and cover and cook on low for 50 to 55 minutes, stirring occasionally, until rice is very tender. Pour mixture into a bowl; refrigerate for about an hour. Drain strawberries. In a blender, at medium speed, Blend strawberries until smooth. Pour pureed strawberries into small bowl. Soften frozen yogurt in refrigerator. Stir two tablespoons yogurt into strawberries. Stir remaining yogurt into rice mixture. Into 8 oz. Dessert glasses spoon strawberry mixture; top with rice pudding mixture. Refrigerate in not serving immediately. Makes 6 servings - each serving = 180 calories, 1 gm fat, 5 mg chol, 280 mg sodium. Percent of calories from fat = 5 %