- 2 JAZZ™ apples in the skin
- 20 ml (4 tsp) smooth peanut butter
- 2 x 175 g tubs plain double cream yoghurt
- 5 ml (1 tsp) lemon juice
- extra JAZZ™ apples in the skin, finely diced for garnish
- Core and cube the 2 JAZZ™ apples. Place in a jug and blend with the peanut butter, yoghurt and lemon juice to until smooth.
- Serve in glasses and garnish with JAZZ™ apple dices.
By: Heleen Meyer