Food & Cooking Recipes Dessert & Treats Recipes Ginger Yogurt Sauce on Pineapple 2.9 (24) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 Try this quick dessert sauce over any fruit you like. 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) ¼ cup sliced toasted almonds (optional) Directions 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. Cook's Notes Prepping a Pineapple: Using a large serrated knife, slice off top and bottom of pineapple so it sits level on work surface. Working from top to bottom and following the fruit's curve, slice off skin; cut away remaining "eyes." Quarter fruit lengthwise; holding pieces upright, slice off and discard core. Cut each quarter lengthwise into three wedges. Rate it Print