(at time of publication)
- Feijoa sauce
- 600g feijoas (about 300g flesh)
- 2 teaspoons brown sugarlight brown cane sugarX
- ½ cup water
- 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
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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 4g
Dietary fibre 3g
Make it gluten free: Use gluten-free varieties of fromage frais and yoghurt.
Remember, a dish like this is an occasional treat rather than an everyday meal.
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