Blitz the biscuits until fine crumbs form. Blitz in the butter and press into the base of a 26 cm microwave save serving dish.
Blitz together the avocado and condensed milk until smooth. Stir in the yoghurt. Pour over the biscuit base.
Microwave for about 8 minutes or until almost set. Leave to cool to room temperature. Set completely in the refrigerator.
Serving suggestion:
Serve with fruit salad – Combine ½ cubed avocado, 1 segmented orange (reserve juices) and handful raspberries. Stir together any reserve orange juice, zest and juice of 1 lime, 3 finely chopped mint leaves and 15 ml (1 tbsp) castor sugar until dissolved. Drizzle over the fruit salad. Garnish with extra mint.
