Tropical Fruit Fool

Let’s Cook Low Fat, p. 44

1 medium ripe mango

2 kiwi fruit

1 medium banana

2 tbsp lime juice

½ tsp finely grated lime rind, plus extra to decorate

2 medium egg whites

425 g/15 oz can low-fat custard

½ tsp vanilla essence (extract)

2 passion fruit

To peel the mango, slice either side of the smooth, flat central stone. Roughly chop the flesh and blend the fruit in a food processor or blender until smooth. Alternatively, mash with a fork.

Peel the kiwi fruit, chop the flesh into small pieces and place in a bowl. Peel and chop the banana and add to the bowl. Toss all of the fruit in the lime juice and rind and mix well.

Kiwis are my favorite!

In a grease-free bowl, whisk the egg whites until stiff and then gently fold in the custard and vanilla essence (extract) until thoroughly mixed.

In 4 tall glasses, alternately layer the chopped fruit, mango puree and custard mixture, finishing with the custard on top. Leave to chill in the refrigerator for 20 minutes.

Halve the passion fruits, scoop out the seeds and spoon the passion fruit over the fruit fools.

When passion fruit isn't available, pineapple will do.

Decorate each serving with the extra lime rind and serve.

This should be taller. My partner doesn't like custard so I used half the amount I was supposed to (which wasn't a bad move, flavor-wise).

My Rating: 4/5 "Sweet and tangy! The fruit flavors are all very different but they do blend together for a nice effect. The custard is custard, so it's good stuff. (I used some from the grocery deli since I don't think it comes in a can in the US.) Overall this is a diverting and fun dessert."