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This American dessert comes from the foodie website Epicurean.com. The combination of strawberry and feijoa in a thick creamy frozen confection sounds simply delicious.



  • 2 large feijoas (or pineapple guavas)
  • 1 cup strawberries, fresh or frozen
  • ½ cup granulated sugar
  • ½ cup milk, 1% lowfat
  • 1 teaspoon unflavoured gelatin
  • ¼ cup light corn syrup
  • 1 cup plain lowfat yoghurt, stirred


  1. Halve the feijoas, scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the pulp and strawberries with the sugar.
  2. In a small saucepan, combine the milk and gelatin, let stand for 1 minute. Cook and stir over low heat until the gelatin dissolves. Combine with the corn syrup and fruit. Stir in the yoghurt.
  3. Freeze in an ice cream maker according to the manufacturer’s directions.