This popular Lebanese dessert turns peak summer fruit into an impressive layered smoothie
While the dish is often topped with clotted cream, my version calls for a blend of ricotta and honey alongside the traditional chopped fruit and nuts. Be sure to serve it with both a straw and spoon so you can enjoy every last bite.
Ingredients
Avocado layer:
1 large ripe avocado, pitted and peeled
½ ripe banana
1½ cups whole milk or milk of choice
1 tbsp honey, or more to taste
Mango layer:
1 cup chopped mango
¾ cup whole milk or milk of choice
Strawberry layer:
1 cup chopped strawberries
½ ripe banana
½ cup whole milk or milk of choice
1 tbsp honey, or more to taste
To serve:
1½ cups chopped mixed fruit, such as strawberry, kiwi and mango
¼ cup ricotta
1 tbsp honey, plus more to drizzle
2 tbsp chopped nuts, such as pistachios or almonds
Preparation
Add the avocado layer ingredients to a blender and blend until smooth. Taste and add more honey if desired. Divide the mixture between two 500-millilitre Mason jars or vessels. Place a spoonful of chopped fruit over the avocado layer.
Repeat this process with the mango and strawberry layers, adding a spoonful of chopped fruit between them in each jar.
Mix the ricotta and honey together in a small bowl.
Top each smoothie with 2 to 3 tablespoons of ricotta, some nuts, more chopped fruit and a final drizzle of honey.
Serves 2
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