Feijoa Cream

Good Teacher Magazine 2009, Term 2, page 17

• 3–4 fei­joas
• 225 g plain yoghurt
• 4 tbs. skim milk powder
• 1–2 tb clear honey
• Chopped wal­nuts

Peel fei­joas and press through sieve.

Place all ingredi­ents except wal­nut in blender and blend until smooth.

Pour into glasses and chill until set.

Serve with chopped wal­nuts sprinkled on top