1 pkg. cream cheese, softened
1 c. plain yogurt
1/4 c. honey
2 tsp. crushed ginger root (or 1/2 tsp. ground ginger)
1 can (8 oz.) crushed pineapple, drained

Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. Cover and refrigerate for at least 1 hour. Yields 3 cups. (30 calories/tablespoon)