• 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


  1. Core and cube the 2 JAZZ™ apples. Place in a jug and blend with the peanut butter, yoghurt and lemon juice to until smooth.
  2. Serve in glasses and garnish with JAZZ™ apple dices.

By: Heleen Meyer