Pineapple Chai Fool
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,
2 chai teabags
2 x 150g tubs low-fat
1 cup low-fat vanilla custard 8 sponge finger biscuits
(savoiardi), broken 1 tablespoon sliced
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.