2 tbsp (30 ml) raisins, rinsed
2 tbsp (30 ml) brandy
2 oz (50 g) blue cheese
4 tbsp (60 ml) low-fat natural yogurt
2 ripe avocados
4 lettuce leaves
Watercress (salad cress), to garnish
2 tbsp (30 ml) brandy
2 oz (50 g) blue cheese
4 tbsp (60 ml) low-fat natural yogurt
2 ripe avocados
4 lettuce leaves
Watercress (salad cress), to garnish
method
1. Soak the raisins in the brandy for 2 hours, then drain, reserving the brandy.
2. Blend the cheese and yogurt in a blender or food processor with the brandy until smooth and creamy.
3. Halve and peel the avocados and remove the stones.
4. Lay each half on a lettuce leaf and place some raisins in each cavity.
5. Spoon over the dressing, garnish with watercress and serve.
2. Blend the cheese and yogurt in a blender or food processor with the brandy until smooth and creamy.
3. Halve and peel the avocados and remove the stones.
4. Lay each half on a lettuce leaf and place some raisins in each cavity.
5. Spoon over the dressing, garnish with watercress and serve.
serving amount
serves 4
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