To finish off my Grilled Pork Chop dinner, I decided that something sweet, yet small would be appropriate. When I checked the fridge and pantry, the item that stuck in my mind was cream cheese…I looked up Paula Deen’s Cream Cheese Tart - I had come across it a while ago, and had bookmarked it for future use. I decided a half batch was sufficient for two. Just one problem – I knew I didn’t have any Vanilla Wafers or preserves – and I NEVER buy pie filling other than plain pumpkin?! Think, child, think… I rummaged some more and miraculously found a box of Girl Scout Trefoils (gotta support the Niece!) that somehow hadn’t been devoured yet. Digging a little further back in the fridge, there it was – a jar of pineapple sauce - the kind they sell for ice cream. I had used it recently in some recipe that I hadn’t really liked… The filling whipped together in no time at all. While the “tarts” were in the oven I tasted the pineapple – yup, way too sweet, just as I had remembered. Adding a splash of lemon juice and a tad of ginger tamed the beast, and even slightly echoed the meat flavorings. Done and chilling in 30 minutes flat! By the time the meat was cooked and eaten, I could spoon the topping and serve dessert right on schedule! I’m glad I only made a half recipe. You see, they disappeared so fast, I couldn’t even get a picture