Feijoa fool

Feijoa fool

Author: Rebecca Johnston

Photographer: Carolyn Robertson

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

Feijoa sauce

600g feijoas (about 300g flesh)

2 teaspoons brown sugarlight brown cane sugarX

½ cup water

Fool

2 pottles Vanilla Frûche fromage frais (150g each)

1 ½ cups reduced-fat Greek yoghurt (we used Yoplait)

1 lemon, zest

2 tablespoons sliced almonds, toasted

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Instructions

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1 Place feijoa flesh in a small saucepan with sugar and water. Bring to the boil, turn down heat and simmer for 20 minutes until liquid has reduced. Use a blender to whizz until smooth. Place feijoas through a sieve to make sauce. Place in the refrigerator to chill.

2 In a small bowl combine fromage frais, Greek yoghurt and lemon zest. Divide half the yoghurt mixture among 4 small serving glasses. Add a layer of feijoa sauce then spoon the remaining yoghurt on top. Sprinkle with almonds and garnish with lemon zest if preferred.

Variations

Make it gluten free: Use gluten-free varieties of fromage frais and yoghurt.

HFG tip

Remember, a dish like this is an occasional treat rather than an everyday meal.

Nutrition Info (per serve)

Calories 222 cal

Kilojoules 930 kJ

Protein 11 g

Total fat 8 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 23 g

Dietary fibre 3 g

Sodium 80 mg

Calcium 260 mg

Iron 0.00 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.