Mixing candied ginger and pineapple together with yogurt cheese might seem like an unusual combination to some. Just try it.
The only slightly complicated part of this recipe for candied ginger and pineapple is the process of making yogurt cheese, and that’s just a matter of straining whey out of yogurt overnight. The rest is just cutting and mixing.
16-ounce carton vanilla-flavored low-fat yogurt
20-ounce can pineapple chunks, packed in own juice
1 tablespoon finely chopped candied ginger
The day before, drain the yogurt. Drain the pineapple very well. Place the yogurt cheese in a medium-sized bowl. Add the ginger, stirring with a fork or wire whisk until well blended. Fold in the pineapple. Chill.
Reprinted from Not Just Cheesecake! The Low-Fat, Low-Cholesterol, Low-Calorie, Great Dessert Cookbook, by Marilyn Stone el al (© 1988 by Triad Publishing Co.)
See Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese for clear instructions on making yogurt cheese and more recipes that use it.