Time to make: 30 mins
Total cost: $14.40 / $3.60 per serve
600g feijoas (about 300g flesh)
2 teaspoons brown sugar
1/2 cup water
2 pottles Vanilla Frûche fromage frais (150g each)
1 1/2 cups reduced-fat Greek yoghurt (we used Yoplait)
1 lemon, zest
2 tablespoons sliced almonds, toasted
Step 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.
Step 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.