Food & Cooking Recipes Dessert & Treats Recipes Pineapple-Ginger Sundae Be the first to rate & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 6 Reinvent the ice cream sundae with this tangy pineapple-ginger sauce. Ingredients 1 large pineapple, washed and dried 1 3-inch piece fresh ginger, thinly sliced 1 cup sugar 3 cups low-fat vanilla frozen yogurt Directions With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges until ready to serve. Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill. Slice wedges thinly crosswise. Divide frozen yogurt evenly between 6 bowls. Top with pineapple and chilled syrup. Serve immediately. Cook's Notes Mix leftover syrup with seltzer water for a refreshing drink, or drizzle over yogurt or pancakes. Rate it Print