PA­PAYA & YO­GHURT FOOL

Prep 15 mins + chill­ing time • Cook 5 mins • Serves 4

Women's Weekly (Malaysia) - - Sweet Indulgence -

1 small pa­paya, peeled, seeded, sliced • 2 tb­sps caster sugar • 1 tsp McCormick Nut­meg • 2 x 175g tubs low-fat French vanilla yo­ghurt • 1 cup low-fat cus­tard • 1 tbsp al­monds flakes, toasted

1 Place pa­paya and sugar in a saucepan. Heat on medium, stir­ring, for 2-3 mins. Trans­fer to a bowl, then stir in nut­meg. Cover and chill for 1 hour.

2 Com­bine yo­ghurt and cus­tard in a bowl.

3 Layer the pa­paya and yo­ghurt mix­ture in small serv­ing bowls. Sprin­kle with al­monds and serve.

TIP: You could use 300g frozen mixed berries or sliced mango in place of the pa­paya. This is de­li­cious served with al­mond bread.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.