Ginger Cream Dressing
|Pineapple orange juice||2⁄3 Cup (10.67 tbs), divided|
|Minced crystallized ginger||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Frozen non fat vanilla yogurt||3⁄4 Cup (12 tbs), softened|
Combine cornstarch and 2 tablespoons pineapple-orange juice in a small saucepan; stir until smooth.
Add remaining pineapple-orange juice, ginger, honey, and lemon juice; stir well.
Cook over medium heat until thickened and bubbly, stirring frequently.
Remove from heat, and transfer to a small bowl.
Cover and chill.
Stir in yogurt just before serving.