Cheese-Pineapple Boats

• 1 pineapple
• 1 c. strawberries, halved (reserve 4 whole berries)
• 2 c. cantaloupe or honeydew melon balls
• 1/4 tsp. ground ginger
• 2 Tbsp. lime juice
• 8 oz. Cheddar, Muenster or Monterey Jack cheese, cut into 1/2-inch cubes
• 2 Tbsp. coarsely chopped dry-roasted almonds
• ground ginger
• pineapple yogurt

1. Select a pineapple with fresh green leaves, cutting pineapple lengthwise into quarters through green top.
2. Cut along curved edges of quarters with grapefruit knife to remove fruit.
3. Cut off pineapple core; cut fruit into chunks.
4. Drain fruit and invert shell to drain.
5. Place pineapple chunks, halved strawberries and melon balls in large bowl.
6. Sprinkle with 1/4 teaspoon ginger and the lime juice; toss.
7. Cover and refrigerate 1 hour.
8. Stir in cheese; spoon mixture into shells.
9. Sprinkle with almonds and ginger.
10. Spoon yogurt onto each serving and garnish with whole strawberries.
11. Makes 4 servings.

pineapple, strawberries, cantaloupe, ground ginger, lime juice, cheddar, almonds, ground ginger, pineapple yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=737266 (may not work)