1c. strawberries, cut into halves (reserve 4 whole berries)
2c. cantaloupe or honeydew melon balls
1/4tsp. ground ginger
2tbs. lime juice
8oz. Cheddar cheese
8oz. Muenster or Monterey Jack Cheese, cut into 1/2 inch cubes
2tbs. coarsely chopped dry roasted almonds
How to make it
Select a pineapple with fresh green leaves. Cut pineapple lengthwise into quarters through green top. Cut along curved edges of quarters with grapefruit knife to remove fruit. Cut off pineapple core; cut fruit into chunks. Drain fruit and invert shells to drain.
Place pineapple chunks, halved strawberries and melon balls in large bowl. Sprinkle with 1/4tsp. ginger and lime juice; toss. Cover and refrigerate 1 hour.
Stir in cheese; spoon mixture into shells. Sprinkle with almonds and ginger. Spoon yogurt onto each serving and garnish with whole strawberries. Enjoy.....