Makes 3 servings
1 cup frozen wild blueberries
1 ripe avocado
5 oz low-fat plain yogurt
1/2 of a lime’s zest and juice
3 tbsp brown sugar
2 tbsp almond paste
5 oz plain low-fat yogurt
2 oz low-fat milk
Garnish: crushed pink peppercorns and chopped mint
Cut avocado into halves and remove pit. Spoon avocado meat from the skin and put it into a blender.
Purée yogurt, lime zest and juice and 2 tbsp of brown sugar. Pour into 3 glasses.
Purée almond paste, remaining sugar, yogurt and wild blueberries and blend until smooth.
Slowly add Wild Blueberry mixture to the glasses so the layers are distinct. Garnish with pink peppercorns and mint. Serve with a stirring stick.