Ginger Yogurt Sauce On Pineapple Recipe

Ingredients

1 tablespoon finely grated fresh ginger (from a 1-inch piece)

1 cup plain low-fat yogurt

3 tablespoons honey

1 pineapple, pared, cored, and cut into wedges (see note, above)

1/4 cup sliced toasted almonds (optional)

Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.

Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)

To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.