Blueberry-Avocado-Smoothie (glass in front)
DIFFICULTY
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 150 g wild blueberries from North America (deep-frozen)
- 1 ripe hate avocado
- 150 g creamy yoghurt, low-fat
- 7-10 Tbsp grated peel and juice of 1/2 organic lime
- 3 TABLESPOONS demerara sugar
- 2 TABLESPOONS Almond paste
- 150 g creamy yoghurt
- 7-10 Tbsp pink pepper berries
- 7-10 Tbsp chopped mint
Directions
- 1
Defrost blueberries. Cut the avocado in half, remove the stone, spoon the avocado flesh from the peel and put it into a tall mixing bowl. Add yoghurt, lime peel and juice and 2 tbsp. sugar, puree everything and pour into glasses.
- 2
Purée blueberries with almond paste, remaining sugar and yoghurt as well and carefully put them on the avocado smoothie. Sprinkle with pink pepper and mint to taste. Serve with a stirrer.
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