Ginger Yogurt Sauce on Pineapple
- Total Time:
- Servings: 4
Source: Everyday Food, March 2007
- 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.