From Essentially Food magazine, a new taste for me but have been making lots of them, love the creaminess.
- 1 avocado
- 500 ml pineapple juice
- 150 g apricot yoghurt
- Peel and remove stone from avocado.
- Cut into chunks and place in blender.
- Add pineapple juice and apricot yoghurt.
- Blend until smooth.