For this fool I’ve tried to be healthy. I am training for a bike race/fun ride from Taupo to Rotorua, so it’s quite nice to have the occasional treat to work towards. We have a small feijoa tree in the corner of our garden which produced a bumper crop last year; the kids and I love them. For me, the arrival of the feijoa is nature’s way of letting us know autumn is really here. They have a unique perfume and when perfectly ripe, the most delicious balance of sweetness and acidity.
|2 cups||Feijoas, scooped out (Main)|
|250 g||Probiotic vanilla yoghurt|
|250 g||Light sour cream|
|1 block||White chocolate|
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- Boil sugar and water in a pot then add feijoas, simmer gently for 3 minutes. Allow to cool, then chill.
- Strain the feijoas then puree three quarters of the fruit and mix with yoghurt and sour cream.
- Spoon into individual serving glasses or dishes, cover with plastic wrap and keep in the fridge until needed.
- To serve, spoon the remaining feijoas on top and drizzle with a little of the cooking juices. Serve with grated white chocolate, optional, of course.