Pineap­ple Chai Fool

Recipes+ - - Contents -

SERVES 4 PREP 15 min­utes + cool­ing + 2 hours to chill COOK 5 min­utes

COST $2.55 a serve

½ cup wa­ter

2 ta­ble­spoons caster sugar ¼ pineap­ple, peeled, cored,

thinly sliced

2 chai teabags

2 x 150g tubs low-fat

vanilla yo­ghurt

1 cup low-fat vanilla cus­tard 8 sponge fin­ger bis­cuits

(savoiardi), bro­ken 1 ta­ble­spoon sliced

pis­ta­chios

Com­bine the wa­ter and sugar in a small saucepan over low heat; cook and stir for 2 min­utes or un­til sugar dis­solves. Add pineap­ple and teabags. Sim­mer for 2 min­utes or un­til the pineap­ple is ten­der. Cool; dis­card teabags. Drain pineap­ple over a bowl; re­serve cook­ing liq­uid.

Whisk com­bined yo­ghurt and cus­tard in a bowl. Dip bis­cuit pieces in pineap­ple syrup, then layer in a 1-litre (4-cup) serv­ing bowl with the cus­tard mix­ture and three-quar­ters of the pineap­ple. Chill for 2 hours.

Serve fool topped with the re­main­ing pineap­ple and pis­ta­chios.

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