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.)
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