Combine reserved pineapple juice with enough water to equal 1/2 cup liquid. Pour into small saucepan. Bring to a boil over high heat.

Place gelatin in medium bowl. Add pineapple juice mixture; stir until gelatin is completely dissolved. Add ginger ale and half of crushed pineapple; stir until well blended. Add yogurt; whisk until well blended. Pour into 5 individual ramekins. Cover each ramekin with plastic wrap; refrigerate until firm.

Meanwhile, combine remaining half of pineapple with ginger in small bowl. Cover with plastic wrap; refrigerate.

Just before serving, beat cream in small deep bowl at high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until stiff peaks form.

To serve, top each bavarian with 1 tablespoon whipped cream and 1 tablespoon pineapple mixture.